Spicy Cheeseburger Soup

This is a great Potato - Hamburger soup and a nice alternative to plain potato soup. It is spicy with the addition of a can of Rotel tomatoes (tomatoes with chili peppers added) - if you don't want it to be spicey, just add a can of plain diced tomatoes. This soup freezes well. I freeze it in Hefty disposable containers and warm it in the microwave for a quick meal.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1⁄2-3⁄4 lb ground beef
• 3⁄4 cup  chopped onion
• 3⁄4 cup  shredded carrot
• 3⁄4 cup  diced celery
• 1  teaspoon dried basil
• 1  teaspoon dried parsley flakes
• 4  tablespoons butter or 4  tablespoons margarine, divided
• 3  cups chicken broth
• 4  cups  diced peeled potatoes (1 3/4 pounds)
• 1⁄4 cup all-purpose flour
• 8  ounces process American cheese, cubed (2 cups)
• 1 1⁄2 cups milk
•  salt & pepper
• 1 (10 ounce) can Rotel Tomatoes
• 1⁄4 cup sour cream

Directions

1. In a 3 quart saucepan, brown beef; drain and set aside.
2. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.
3. Add broth, tomatoes, potatoes and beef; bring to a boil.
4. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
5. Meanwhile, in a small skillet, melt remaining butter.
6. Add flour; cook and stir for 3-5 minutes or until bubbly.
7. Add to soup; bring to a boil.
8. Cook and stir for 2 minutes.
9. Reduce heat to low.
10. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
11. Remove from the heat; blend in sour cream.
12. (makes 2 1/4 quarts).