Cheeseburger Soup

1 pound lean ground beef
3/4 cup onion, chopped (or 2/3 cup diced)
3/4 cup carrots, shredded
3/4 cup celery, diced
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups chicken broth
4 cups potatoes, peeld and chopped
3 Tablespoons butter
1/4 cup flour
8 ounces Velvetta, chunked
1-1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 cup shredded Mexi blend cheese or cheddar
croutons

Dice veggies.
Add along with basil and parsley to beef and cook until veggies are tender.

Add broth and potatoes to beef mixture.

Bring to boil and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile make your roux. Start by melting butter in small saucepan.

Add flour

and cook for one minute.

Add roux to soup stirring so as not to have lumps.

This is what is should look like so far.

Add milk...

Velvetta....

and sour cream.

Stir until blended and everything is melted in. Ladle into bowls and top with shredded cheese and croutons if you like.