Cheeseburger Soup

1/2 lb ground beef
3/4 c shredded carrots
3/4 c chopped onion
3/4 c diced celery
1 tsp dried basil
1tsp dried parsley flakes
4Tb butter or margerine, divided
1/4 c sour cream
3 c shicken broth
4 c diced potatoes
1/4 c flour
16 oz processed American cheese (I use a 15 oz jar of velveeta)
1 1/2 c milk
3/4 tsp salt
1/4 tsp pepper

Just a tip here, I use a mandolin slicer tool for all these veggies; it makes things cut fast, cook fast, and are the right size for eating.

In a 3qt saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1Tbs butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-13 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cooka nd stir for 3-5 minutes or until bubbly. Ad 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 heat and blend in sour cream.

This is to die for with a loaf of fresh made bread, but I don't have a special recipe for that.

Tip-wise, I don't think my saucepan will hold this, but I'm also not sure how big my pan really is. I end up adding all ingredients together in my stockpot. I also tend to skip steps and I just brown the beef, then leave it in there to add the veggies, herbs and broth and let it all simmer together a little longer; I just taste-test it as I go.

This new favorite of mine comes from my mom who got it out of a Better Homes and Gardens magazine. Be ready to share the recipe with anyone who tries it!