TOTAL TIME: Prep: 45 min. Cook: 10 min.
MAKES: 8 servings
Utensils: 5-qt. saucepan and small skillet
Cheeseburger Soup Recipe photo by Taste of Home
Ingredients
- 1 pound ground turkey
- 1 chopped onion
- 3 carrots shredded
- 4-5 stalks of diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley or oregano flakes
- 4 tablespoons butter, divided
- 5-6 cups chicken broth
- 4 cups diced or sliced potatoes (1 & 3/4 pounds (about 6 red potatoes))
- 1/4 cup all-purpose flour
- 3 cups (12 ounces) process cheese (Velveeta), cubed
- 1 & 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream or Greek yogurt
Directions
- 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 turkey. Cover. When Vapo Valve clicks, reduce to low for 10-12 minutes or until potatoes are done. (For regular cookware: Add the broth, potatoes and turkey; 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).