Cheeseburger Soup

This is my daughters very favorite soup. It freezes very well and is great for packing in a lunchbox served with gluten-free crackers. I usually use a large stockpot and make a quadruple batch so that I have plenty to divide up and freeze. Also, the fastest way to chop all the vegetables for this soup is to use a food processor. You can chop them as small as you wish to disguise them from your kids. Note: It is best to cut your potatoes by hand and not too small so that they do not break down too much while stirring and cooking.

  • 1/2 lb. ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 Tablespoons butter or margarine
  • 3 cups chicken broth
  • 4 cups diced peeled potatoes
  • 2 Tablespoons corn starch
  • 8 ounces processed American Cheese (2 cups)
  • 1 1/2 cup milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream
  1. In pot, brown beef; drain and set aside.
  2. In the same pan, saute’ onion, carrots, celery, basil and parsley in 1 Tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil.
  3. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
  4. Meanwhile, in a small sauce pan, melt remaining butter. Add cornstarch; cook and stir for 3-5 minutes or until bubbly.
  5. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low.
  6. Add cheese cut into small cubes, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream. Serve with your favorite gluten-free saltine style cracker.

About Gift of Gluten-Free

I am married to a wonderful husband and am the mother to three amazing children. I enjoy finding and creating new gluten-free family friendly recipes.
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