Connie’s Cheeseburger Soup

Nebraska reader, Connie, and her family love this soup, and she says it’s good reheated. Nothing smells or tastes better than a savory pot of soup in the fall.

Thank you, Connie!



1/2 pound ground beef (or any other ground meat, turkey ,venison)
1/4 cup chopped onion
3/4 cup chopped carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
4 Tablespoons margarine divided
1/3 cup flour
4 cups diced potatoes
3 cups chicken broth
2 cups diced American cheese
3 cups milk
1/2 tsp salt
1/4 tsp pepper

In a 3 quart saucepan, brown beef; drain and set aside.
In same pan sauté the onion, carrots, celery, basil, and parsley in 1 tablespoon
of margarine.
Add broth, potatoes and beef and bring to a boil.
Simmer for 10-12 minutes or until potatoes are tender.
While simmering, in a different pan, melt remaining margarine;
add flour and cook until bubbly.
Gradually milk and stir until thickened.
Add to soup.
Add cheese.
Salt and pepper and stir over low heat until cheese melts