Cheeseburger Soup Karen Breiwick

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 Tbsp. butter, divided 3 cups chicken broth

4 cups diced peeler potatoes ¼ cup flour

1 cup Velveeta cheese cubed 1 cup shredded cheddar cheese

1 ½ cups milk ¾ tsp. salt

½ tsp pepper ¼ cup sour cream

In a 3 quart saucepan, brown beef; drain and set aside. In the same saucepan, sauté the onion, carrots, celery, basil and parsley in 1 Tbsp 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; book and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8