Cheeseburger Soup
  • 1/2 pound ground beef
  • 1 tbsp butter
  • 3/4 cup minced onion
  • 1 cup shredded carrot
  • 8 or so minced basil leaves
  • 2 sprigs minced parsley
  • 1 pinch cherry-smoked savina powder/flakes
  • 3 cups chicken stock
  • 4 cups peeled and diced Yukon Gold potatoes
  • 3 tbsp butter
  • 1/4 cup flour
  • 8 oz cubed American cheese/Velveeta
  • 1 1/2 cups milk
  • salt and pepper to taste First, brown the ground beef, drain and reserve it.

    Saute the onion, carrots, basil, and parsley in 1 tbsp of butter until tender. Pour in the stock and bring to a boil. Add potatoes, beef and pepper flakes, then reduce heat and simmer until the potatoes are tender.

    In a small skillet, melt the remaining 3 tbsp of butter, stir in the flour, and cook on low until bubbly. Whisk the milk into the roux and stir until thickened, then stir it into the soup pot. Bring to a boil, stir in the cheese, salt and pepper. Cook until the cheese melts.

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