Halloween is pure excitement – an adrenaline rush, and then on top of that a sugar rush! So on Halloween night a good dinner is a must before you venture out walking miles filling your Trick or Treat bag with sweets. I usually make pumpkin soup for dinner but my kids generally want no part of that. So this year I am doing things their way; I am going to make cheeseburger soup! It’s easy to make on such a busy night and no kid can refuse a soup full of Velveeta cheese! So plan ahead and get your soup ready for Halloween. It is only TWO WEEKS AWAY!!!!
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
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
In saucepan, brown beef; drain and set aside. In the same saucepan, saute 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.