Elaine Walker, Soup

Cheeseburger Soup

1 pound lean ground beef
1/4 cup butter
1/4 cup all-purpose flour
2 – 10 ounce cans beef broth
1/2 cup water
3/4 cup chopped or shredded carrots
3/4 cup chopped celery
4 cups peeled, cubed, red skin potatoes
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Kitchen Bouquet browning sauce

2 cups cubed Velveeta cheese (or Cheddar, but soup will not be as creamy)
1-1/2 cups milk
1/4 cup sour cream

1/4 cup dried potato flakes (optional)

Brown the hamburger in a large skillet. Remove the hamburger from the skillet and set aside. Discard fat in skillet.

To the skillet, add the butter and flour. Add the vegetables (carrots, celery and potatoes) and cook for 5 minutes, stirring often.

Put the hamburger and vegetables in a slow cooker. Add the basil, parsley, Worcestershire sauce, Kitchen Bouquet and the rest of the beef broth. Cook on low for 6 to 8 hours.

About 1/2 hour before you are ready to eat, add the cheese, milk and sour cream to the slow cooker. If a thicker soup is desired, stir in the dried potato flakes. Continue to cook on low for 20 minutes (Do not let it boil.)