Cheeseburger Soup

1/2  lb.		ground beef
3/4  cup		White Onion - Chopped
3/4  cup		Dole Shredded Carrots
3/4  cup		Celery - Fresh, Diced
4  tablespoons		Land O'Lakes Butter - Salted
3  cups		Swanson Clear Chicken Broth - Canned
4  cups		Potatoes - Cooked, Peeled, Diced
1/4  cup		Gold Medal All-Purpose Flour
8  ounces		Kraft Velveeta Cheese Spread - Pasteurized Processed
1-1/2  cups		Whole Milk
3/4  teaspoon		Table Salt
1/2  teaspoon		Ground Black Pepper
1/4  cup		Darigold Sour Cream

Tip: For nutritional information on all the ingredients in Cheeseburger Soup just click on each ingredient name. Then adjust the serving size for any Cheeseburger Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).