Cheeseburger Soup from Taste of Home
Servings: 8

1 pounds ground beef
¾ cups onion chopped
¾ cups Carrots shredded
¾ cups celery diced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
2 cloves garlic
4 tablespoons butter divided
3 cups chicken broth
4 cups peeled potatoes diced, about 1¾ pounds
¼ cups all-purpose flour okay to use gluten-free
12 ounces pepper jack Velveeta cut into cubes
1½ cups milk
¾ teaspoon salt
¼ teaspoon black pepper
¼ cups sour cream

In a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.

In the same saucepan over medium heat, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Press garlic into pot, and cook until just fragrant, about 1 minute.

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 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. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.