Cheeseburger Soup

1/2 lb. of hamburger rolled into small meatball size
1/4 yellow onion chopped
1 large carrot grated
1 celery stock chopped
2 tsp. dried parsley
2-3 potatoes cubed
1 can 14.5 ounces of chicken broth
2 Tablespoons of flour
2 cans 10 3/4 ounces campbell’s cheddar cheese soup
1/2 cup to 1 cup of cheddar cheese grated
1/2 cup sour cream or plain greek yogurt
milk, half and half, or evaporated milk to thin to desired consistency
salt and pepper and garlic salt to taste
1/2 cup Chopped green onions

In a large pan over medium heat, cook your meatballs (salt, garlic salt and pepper them) till golden brown. Set aside.

In the same skillet cook your potatoes (salt, garlic salt and pepper them) till golden. Add onion, celery, carrots and parsley and continue to cook for an additional 5 minutes or until soft.

Add your meatballs back to the mixture along with the chicken broth and bring to a boil. Let simmer for about 5 minutes. REDUCE heat….Pour into a soup pot.

Add both cans of Cheddar cheese soup and sour cream. Bring to a simmer and let cook for 5 minutes.

In a glass or bowl make a flour water….Use the 2 Tablespoons of flour and add about 1/2 cup of COLD water to the glass and stir until completely dissolved.

Pour the flour water into your pot and stir continuously until completely mixed. Your soup will start to thicken. Let cook for about 10 minutes.

Add milk until you reach your desired consistency.

Add chopped green onions.

Add cheddar cheese. I like mine really cheesy so I add a whole cup of cheese 😉

Enjoy

Chow for now, L