1.Brown beef in 1 Tbsp butter in a large pot over medium heat. Cook until the meat begins to brown, then add the onion, celery, carrot, and garlic. Saute about 10 minutes.
2. Stir in the broth, potatoes, and basil; bring to a boil, reduce heat, and simmer 10-12 minutes, or until potatoes are cooked through.
3. Melt 3 Tbsp butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes, then add the milk, whisking until smooth, scraping the bottom of the pan. Add the milk mixture to the soup and bring to a boil. Reduce heat to a simmer.
4. Add cheese, ketchup, mustard, salt and pepper, stirring until the cheese is melted. Serve with fries and chopped pickles.
notes
For shoestring fries, cut peeled russets into thin strips; heat 1/2 vegetable oil to 350. Fry potatoes until golden, drain, and sprinkle with salt.
Serving
Suggestions
Chopped salad
Originally Submitted
10/20/2013
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