I seem to have run out of inspiration lately because for the past two days I haven’t been able to choose a recipe that appeals to me. Every once in a while I run into this problem; but it doesn’t last too long, thankfully. What usually helps is trying to think of recipes I haven’t used in a long time – like this one. This is a surprisingly light, flavorful soup and perfect for chilly nights. Whenever I make it I use at least a pound of very lean ground beef and double the rest of the ingredients. If you have Frank’s Red Hot, I suggest you splash some in the soup. Thanks for reading, enjoy!

Cheeseburger Soup ingredients – adapted from Dine & Dish

• 1/2 pound ground beef
• 3/4 c chopped onion
• 3/4 c shredded carrots
• 3/4 c diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 5 Tablespoons butter, divided
• 2 cans chicken broth
• 4 cups peeled, diced potatoes (I used unpeeled red potatoes)
• 1/4 cup flour
• 2 cups (8oz) Velveeta, cubed
• 1 1/2 cup milk
• 3/4 teaspoon salt and 1/2 teaspoon pepper
• 1/4 cup sour cream

Directions –

In a 6-quart saucepan, brown beef; drain and set aside beef. In the same saucepan, sate onion, carrots, celery, basil and parsley in 2 Tablespoons butter until vegetables are tender (about 10 minutes). Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat; stir in sour cream. Makes 8 servings.