Cheeseburger Soup

1 lb. hamburger
1 1/2 c. chopped onion
1 1/2 c. diced celery
1 1/2 c. shredded carrots
8 c. diced potatoes
2 tsp. dried parsley
1 tsp. basil
1 1/2 cubes butter (divided)
2 Tbl. olive oil
6 c. chicken broth
1/2 c. flour
3 c. milk
16 oz. (1/2 pkg)  Velveeta cheese, cubed
1/2 c. sour cream
salt and pepper to taste

Brown hamburger, seasoning it with salt, pepper, minced onion as desired. Drain and set aside. In large pot, melt 1/2 cube of the butter and extra virgin olive oil. Add carrots, celery, onion and cook until tender. Add potatoes & broth. Bring to a boil. Cook until potatoes are tender, approx. 15 minutes. Add hamburger and seasonings. In skillet that you browned the hamburger in, melt 1 cube of the butter, stir in flour and let cook for a few minutes. Add milk gradually, mixing well. When thickened, add to vegetable, broth mixture. Add in sour cream and cubed velveeta. Stir soup until velveeta is completely melted.

I always use chicken boullion in place of the broth (6 boullion cubes to 6 cups water). I like the flavor better. With the boullion, I don't usually have to add more salt. You can also save some time by using frozen hash brown potatoes and packaged match stick or shredded carrots. This soup re-heats really well too. Enjoy!