Doris’ Cheese Burger Soup – Charlotte Crites

2012 San Luis Valley Potato Festival Downtown Tasting Tour- Rainbow’s End entry.



In saucepan brown beef, drain and set aside.

In pan saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender. Add broth, potatoes and beef. Bring to a boil. Reduce heat and cover 10-15 minutes or until potatoes are tender.  In small pan melt 3 tablespoons butter,  add flour and stir until bubbly.  Add to soup and cook for 2 minutes.  Reduce heat; add cheese, milk, salt and pepper.  Cook under cheese is melted.  Remove from heat and blend in sour cream or mix cold milk and cornstarch in cup and stir into soup allow to warm or thicken to your desire.