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Soups & Stews
Cheeseburger Soup

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Makes 8 servings

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  • 1/2 pound ground beef
  • 4 tablespoons butter or margarine, divided
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup chopped celery
  • 1 teaspoon dried basil
  • 2 cans (14.5 fluid ounces each) chicken broth
  • 4 cups (3 medium) peeled and diced potatoes
  • 1/4 cup all-purpose flour
  • 2 cups (8 ounces) cubed pasteurized prepared cheese product
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon ground black pepper

    1. COOK ground beef in large saucepan over medium heat until brown; drain. Melt 1 tablespoon butter in same saucepan over medium heat. Add onion, carrots, celery and basil; cook, stirring occasionally, about 10 minutes or until tender. Add broth, potatoes and cooked beef; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, 10 to 12 minutes or until potatoes are tender.
    2. MELT remaining butter in small saucepan over medium heat. Add flour; cook, stirring constantly, 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook, stirring occasionally, 2 minutes. Reduce heat to low; add cheese, milk, salt and pepper. Stir until cheese is melted.

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