Cheeseburger Soup

This is a new favourite at our house, modified from a recipe I found in a magazine.

Brown 1/2 lb ground beef, drain and set aside.

In a saucepan, saute the following in 1 Tbsp margarine, for about 7 minutes:
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup finely sliced celery
1 tsp dried basil (or 1 Tbsp fresh)
1 tsp dried parsley (or 1 Tbsp fresh)

Add:
3 cups chicken broth (I use water with 1 or 2 bouillon cubes)
4 cups diced peeled potatoes

Bring to a boil and simmer for 12 minutes, or until potatoes are tender.

Meanwhile, whisk together 1/4 cup flour and 1 1/2 cups milk until there are no lumps. Add to the soup, bring to a boil, cook for 2 minutes.

Stir in the ground beef, 1 cup grated cheese, 3/4 tsp salt and 1/4 tsp black pepper.

Heat until cheese melts, but do not boil. Add salt and pepper to taste.

Serves 5-6.

I use less celery and onion and more carrots. The original recipe includes sour cream, but I think this is creamy enough this way.

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