Cheeseburger Soup




  1. Peel, cut and dice about 6 small potatoes and put in a pot of cold water to keep until ready to use
  2. In a large stockpot over med/high heat, add the ground beef, onion, carrot and celery. Sprinkle with some salt and pepper and cook until the beef is no longer pink and the vegetables are tender
  3. Drain off fat
  4. Stir in the basil and parsley. Add the potatoes and chicken broth, bringing to a boil and then simmering until potatoes are soft
  5. Meanwhile, in a small saucepan over low heat, melt the butter and add the flour. Whisk and continue to cook for 1-2 min to burn off any raw flour taste
  6. Stir the flour roux into soup, continuing to stir and cook until thick
  7. Once soup has thickened, add the milk and slowly incorporate the cheese, Season with more salt and pepper
  8. Continue warming until the soup is desired consistency