Cheeseburger Soup

I made a double batch of the Cheeseburger Soup and I'm so glad I did! It filled a large pot, so make sure if you're making a double batch (or more) that you are prepared with a large enough pot. I recommend making a large batch and freezing. This microwaves from frozen really well. Just heat for about 2 minutes, stir, and then heat for an additional 2 minutes or until heated through. 

Here's what you need for 1 batch:

INGREDIENTS

• 1 pound ground beef 
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery (I used my Pampered Chef chopper to get the pieces really fine as I don't really care for celery in soup)
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 2 cups peeled and diced potatoes (the original recipe calls for 4 cups of potatoes, but I don't like a soup full of potatoes)
• ¼ cup all purpose flour
• 1 cup Velveeta & 1 cup shredded yellow cheddar cheese (the original recipe says to use 2 cups of Velveeta processed cheese cubed or- 2 cups shredded cheddar cheese)
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.(You use the same saucepan to get a strong mix of the flavors, don't wash or wipe out the pan between steps)
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Original recipe was found here: http://therecipecritic.com/2012/12/cheeseburger-soup/