CHEESEBURGER SOUP

½ LB.GROUND BEEF
¾ CUP CHOPPED ONION
¾ CUP SHREDDED CARROTS
¾ CUP DICED CELERY
1 TSP DRIED BASIL
1 TSP DRIED PARSLEY FLAKES
4 T. BUTTER, DIVIDED
3 CUPS CHICKEN BROTH
4 CUPS PEELED, DICED POTATOES
¼ CUP FLOUR
2 CUPS CUBED AMERICAN CHEESE
1 ½ CUP MILK
¾ TSP SALT
½ TSP PEPPER
¼ CUP SOUR CREAM



In 3 quart saucepan brown beef. Drain and set aside. In same pan sauté onions, carrots, celery, basil and parsley in 1 T. butter until vegetables are tender (about 10 minutes.) Add broth, potatoes and beef. Bring to a boil, reduce heat, cover and simmer 10-12 minutes. Melt remaining butter. Add flour. Cook 3-5 minutes. Stir in soup and bring to a boil. Cook and stir 2 minutes. Reduce to low, add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat. Add sour cream and stir.
I played around with the seasonings and added more. I also used more sour cream. More cheese would make it even cheesier.
Enjoy!