Cheeseburger Soup

Far more savory and not at all greasy as its name implies, I post this delicious recipe for Leah. My mom makes this soup, along with many others, in the fall and winter months, and it's packed with flavor. I've only made it a handful of times because though John's growing favor now includes a wide range of soups, it still boycotts those soups that have a creamy or cheesy base. The girls and I smack our lips and eat it when he has to work late...

It serves as a perfect supper served with homemade biscuits or rolls. Really, as with all soups, homemade bread of any kind is a great complement.

Saute the following together until cooked and tender:
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery (I skip this b/c we rarely buy celery)
1 tsp. dried basil
1 tsp. parsley
1/2- 1 lb. ground beef

White Sauce:
3-4 tbsp. butter
1/4 cup flour
1 and 1/2 cups milk

Melt butter in pan, stir in flour, whisk in milk and stir until thickened and bubbly. To this sauce add 3/4 tsp. salt, 1/2 tsp pepper, and 2 cups diced or shredded American cheese (I usually use sharp orange or white cheddar to add more flavor).

In three cups of chicken broth, cook 4 cups diced potatoes (peeled if you must) until tender. Add the white sauce mixture to the broth, stir together until mixed, and add 1/4 cup sour cream (fat free doesn't harm anything).

Mix and heat until warmed through. Breathe in the aromas and serve immediately.

*I usually add 5 minced fresh garlic cloves while cooking the onion and ground beef together.  I also use more carrot than the recipe calls for.

*I use a couple tablespoons of frozen-fresh parsley from the summer garden instead of the dried stuff.  Ditto for the basil.

*This is excellent with added chopped kale.  Excellent! 

* Due to reasons of thrift, health, and, sometimes, not enough cheese in the fridge, I've only made this ONE time with the full battery of cheese. Usually, I cut back quite significantly on the amount of cheese, and the soup is still scrumdiddlyumptious.