About two years ago, a student of mine told me while she was pregnant she craved cheeseburgers. She was afraid of gaining too much wait so I found a recipe that would be a little less if made with very lean ground chuck. She loved it! I'm not a big ground chuck lover but this recipe is hard to resist! The soup is so hardy it's a complete meal in itself. (Since I substitute the cheese with the slices, I guess-timate how much it needs by taste! You could use regular Velvetta, but we were watching calories and fat!)
1Brown beef completely in a skillet; drain; pat dry and set aside in a bowl.
2Wipe out that skillet and saute onions, parsley, basil and 1 tbs. of margarine until clear.
3Add chicken broth, potatoes and beef and bring to a boil. Cover and let it simmer until potatoes are tender.
4While that's simmering, melt remaining margarine with flour and mix into a paste. Add to the potato mixture and bring to a boil. Mix well.
5Add cheese, milk, salt & pepper. Heat until cheese melts. Remove from heat; fold in sour cream. This makes a lot of soup! We never have left overs. I serve with ranch flavored fat free croutons on top.