cheeseburger soup

It was a perfect day for soup.  We had seven inches of snow in the last 24 hours so school was called off.  I had to travel to town for errands but wanted to make it quick so I decided the grocery store would not be one of my stops.  The question was – “What soup can I make with the ingredients I already have in my pantry and freezer?”  I looked through the Big Book of Soup to discover I had all the ingredients to make Cheeseburger Soup.  I also had the ingredients to make homemade corn muffins – a perfect compliment to the soup. 
Cheeseburger Soup
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup all-purpose flour
3 ounces process cheese (Velveeta), cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. saucepan, cook beef over medium heat until no longer pink; drain and set aside.  In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.

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. 
SOURCE: Taste of Home. “Cheeseburger Soup.” Recipe. Big Book of Soup. St. Greendale: Reiman Media Group, Inc., 2008. 69.