Green Chili Cheeseburger Soup |
Author: Anita
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
- ½ lb ground beef
- 3 tbsp butter
- 3 tbsp flour
- ¾ cup shredded carrots
- ¾ cup chopped onion
- ¾ cup diced celery
- ½ cup chopped fresh parsley
- 3 cups diced peeled potatoes
- 2 cups chicken broth
- 3 cups diced Velveeta
- 1½ cups whole milk
- ½ tsp salt (or to taste)
- ½ tsp pepper
- ¾ cup mild diced green chiles
- ¼ cup sour cream
- In a large saucepan, cook and crumble beef over medium heat until lightly browned; drain and set aside. In the same saucepan, saute onion, carrots, celery, and parsley until tender, around 10 minutes.
- Add potatoes, ground beef, and broth; bring to a boil. Reduce heat, cover, and simmer until potatoes are soft, about 15 minutes.
- Meanwhile, melt 2 tbsp butter in a small skillet. Stir in the flour and cook over medium heat stirring constantly until thickened. Gradually stir in ½ cup milk and blend till smooth.
- Stir the flour mixture into the soup, then add remaining milk, the cheese, salt, pepper, green chiles, and sour cream.
- Serve and enjoy! Can be stored for up to a week in fridge and served on a buffet in a slow cooker.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/green-chili-cheeseburger-soup/
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