Cheeseburger Soup

It made sense to try this soup soon after we made the mac&cheese dish, just to use more of the American cheese from the fridge. This took a lot of slicing and dicing by Audrey and I!


CHEESEBURGER SOUP
1/2 pound ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 TB butter (divided)
3 c. chicken broth
4 c. diced & peeled potatoes
1/3 c. flour
8 oz process American cheese, cubed (about 2 cups)
1&1/2 c. milk
Salt & pepper to taste
1/4 c. sour cream

In a large pan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 TB 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 saucepan, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.