Cheeseburger soup
½ lb ground beef
¾ c chopped onion
¾ c shredded carrots
¾ c diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter, divided
3 c chicken broth
1/4 cup flour
1 1/2 cups milk
4 large baking potatoes, chopped
¼ c sour cream
2 cups shredded cheddar cheese
3/4 tsp salt
1/2 tsp pepper
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, sauté the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the 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 skillet, 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. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.