Cheesburger 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
    * 4 teaspoons dried parsley flakes
    * 4 tablespoons butter or 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
    * 3/4 teaspoon salt
    * 1/4 to 1/2 teaspoon pepper

In a 3-qt saucepan, brown beef; 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.  Manwhile, 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.  Yield: 8 servings (2 1/4 quarts)

Source:
Olive Harwood
http://www.theharwoodfamily.net/mom/