Cheeseburger Soup

Cheeseburger Soup
8 servings
1/2 lb. ground beef
3/4 cup chopped onions
3/4 cup chopped carrots
3/4 cup celery
1/4 tsp dried basil
1 tsp dried parsley
1 Tblsp butter
3 cups chicken broth
2 cups diced peeled potatoes
3/4 tsp salt
1/4- 1/2 tsp pepper

1/4 cup flour
3 Tblsp butter
1-1/2 cup milk

8 oz cheddar cheese
1/4 cup sour cream

brown beef, drain  set aside
In same pan saute onions, carrots, celery, basil and parsley  in butter until softened
Add broth and potatoes and beef. cook until potatoes and veggies are soft.
Meanwhile, melt 3 tbsp of butter, add flour, stir till smooth, add milk, (white sauce)
Add cheese to white sauce, slowly,  do not boil
Add to soup
add sour cream, as you are ready to serve.

Of course I change this a bit, I do not use the celery,basil or parsley and you could add other veggies as you have them. We use white American cheese instead of the cheddar. I do not always use sour cream. Add red pepper to give it more spice.

To can:  Don't add the white sauce and cheese mixture. After the vegetables are soft and the soup is boiling, ladle the hot soup in prepared canning jars, be ready with the lids and rings. As the soup cools the lids will seal.  Then REFRIGERATE! When you are ready to serve it for a meal, just add the white sauce and cheese. I have kept soup like this in my fridge for a month and it still was wonderful.

You can process this to keep on your canning shelf by pressure canning for one hour ( according to Keepers at Home magazine) I do not know what pressure that would be.

As always use your nose (and brain) if the soup smells off when you open it...don't eat it!