Hatch Chili Cheeseburger Soup ala ~DKBB~

Hatch Chili Cheeseburger Soup ala ~DKBB~

(a twist on a www.tasteofhome.com recipe)

½ lb. ground beef

4 Tbsp. butter, divided
¾ cup chopped onion
½ cup shredded carrots
½ cup diced celery
4 oz. roasted hatch chilis
1 tsp. dried basil
1 tsp. dried parsley
1¾ lb. peeled, cubed potatoes
3 c. chicken broth
¼ c. flour (I use Wondra)
8 oz. pepperjack or hatch pepper shredded cheese
1½ c. milk
¾ tsp. salt
½ tsp. cracked pepper OR white pepper
¼ to ½ tsp. smoked paprika
½ tsp. garlic powder
¼ to ½ c. sour cream

• Cook the hamburger over medium heat; crumble well as it cooks; drain and set aside.
• In a large pot, melt 1 Tbsp. butter over medium heat and sauté onion, carrots, celery, basil and parsley until vegetables are tender; add in chilis, potatoes, broth, and hamburger; bring all to a boil, then simmer, covered, until potatoes are tender.
• Meanwhile, in a small skillet melt remaining 3 Tbsp. butter; add flour and cook and stir until bubbly; add this to the soup and bring all to a boil; cook and stir for a few minutes to incorporate the flour mixture well; reduce heat to low.
• Stir in cheese, milk, salt, pepper, paprika, and garlic powder; cook and stir until cheese is melted in; blend in sour cream.