Cheeseburger Soup

Hello friends,

last week Cyndy and I collaborated on making a recipe from Taste of Home magazine.  The contributor was Joanie Shawn of Madison WI.  Because Velveeta has not been considered eatable  in our family since our second oldest son, William, (age 53) had a ”love” affair with it during his Junior high years, we preceded wth a bit of skepticism.

The pictures in this blog are just ”thumbnails” of the actual pictures.  You can and should enlarge the ”thumbnails” to see the whole picture by clicking on them.  To return to normal view, click on the left facing arrow at the top of your screen)

 

Cindy, almost ready to add the cubed Velveeta to the soup.  She was the the boss, for  this endeavor

 

 

 

 

 

The soup looked weird.  But was it too thick with Velveeta?  The taste test yielded a NO.

 

 

 

As usual the presentation was  not professional but the taste was great.  A real winner recipe.

 

 

Á bientôt

Mr Nut

based on recipe from Taste of Home magazine by Joanie Shawnhan

Blog of 10-25-2016

At least eight servings for old folks

      In our family Velveeta ”cheese” was a no! no!  Not real “cheese”, was our impression of Velveeta.  But  Joanie Shawn’s recipe, with a few changes is a real winner.  This  is a easy and relatively quick meal as far a preparation and cooking goes.  The only negative thing is you really need to use the whole package of Velveeta, because in our family, what would be done  with the left over Velveeta.

Ingredients:

1/2  pound 92 or 94% lean ground beef

4 tablespoons butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4  cup diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

about 1 1/2 pounds  cubed unpeeled potatoes (most of the vitamins are in the skin)

3 cups low sodium chicken  broth

1/4 cup all-purpose flour

1 pound package Velveeta process ”cheese”, cubed

1 1/2 cup cups milk (fat free or 2% works well

1/2 teaspoon black pepper

1/4 cup sour cream

Directions:

1. In a large saucepan sauté 1/2  pound ground beef until no longer pink. Drain off the grease and set it aside.
2. In the same saucepan, melt 1 Tbsp. butter over medium heat (be careful, butter burns easily), sauté 3/4 cup chopped onion, 3/4 cup shredded carrots, 3/4  cup diced celery, 1 teaspoon basil and 1 teaspoon parsley until tender, about 10 minutes.
3. Add to the same sauce pan, about 1 1/2 pounds potatoes, 1/2 pound ground beef and 3 cups low sodium chicken  broth. Bring it to a boil.
4. Simmer, covered, until potatoes are tender, about 10 minutes.
5. In a small skillet, melt remaining 3 tablespoons butter.
6. Add 1/4 cup all-purpose flour stir until bubbly, 3-5 minutes.
7. Add the contents of the small skillet to the soup. again bring it to a boil. Cook and stir for two minutes.
8. Reduce heat to low. Stir in  1 pound Velveeta, 1 1/2 cup cups milk, and pepper.  cook until cheese melts. Remove from heat and  blend in 1/4 cup sour cream.

9.   Serve