Cheeseburger Soup

 Erin Smelcer Cheeseburger Soup:

adapted from https://www.tasteofhome.com/recipes/cheeseburger-soup/#RecipeCard

1/2 pound ground beef

• 4 tablespoons butter, divided 
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• (scoop of Better than Bouillon) 
• (add 1 tsp. Trader Joes Aglio Olio seasoning)
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 8 ounces Velveeta, cubed
• additional 8 oz or so of cheddar or white cheddar cheese or a mix
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream (don't skip!)
• Optional: Onion rings and thinly sliced green onions

1. In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

1. 2. Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.
   
   
   
   

**Erin modified steps: While potatoes are boiling she makes a cheese sauce on the side using the flour and butter to make a rue. Then melts in 8oz Velveeta cheese and adds additional cheddar and white cheddar cheese (whatever you have on hand is fine) to speed things up and then adds the cheese sauce and stirs in the sour cream.