Spicy Cheeseburger Soup

We had this last night and LOVED it! It was a huge hit with my family. I got the recipe online from www.recipezaar.com. I would change some of the steps next time to make it a bit easier, but will type out pretty much how they have it on their site. I doubled the recipe, btw, and we ate off of it for two night, plus a little bit left over for Dale's lunch. :)

SPICY CHEESEBURGER SOUP:
Makes 12 -16 servings
30 to 45 minute prep (depending on how many littles need your attention)

16-24 oz. of ground beef (I used 3lbs for a double batch)
1 1/2 C. choppped onions (adjust to your own preference)
1 1/2 C. Shredded carrots ( I chopped up baby carrots)
1 1/2 C. Diced celery ( I just sliced it up and included the leafy tops)
2 tsp. dried basil
2 tsp. dried parsely flakes
1/2 C butter or margarine divided
6 C. chicken broth (beef broth would work too)
8 C. diced, peeled potatoes (almost 2lbs )
1/2 C. all purpose flour
16 oz. processed American cheese (ptoooey.. use real cheddar. 2C or more.)
3 C. milk
salt and pepper to taste
2 (10 oz) cans of crushed or diced tomatoes (it can add up to more than 20oz)
1/2 C. sour cream ( I forgot this and it still turned out yumola)

1. In a 3 quart saucepan, brown beef; drain and set aside.
2. In the same saucepan, saute onion, carrots, celery, basil and parsely in 1 TBSP. butter until vegetables are tender- about 10 min.
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, ina small skillet, melt remaining butter.
6. Add flour; cook and stir 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 heat, blend in sour cream.
(I served this with homemade whole wheat bread and real butter. Very good!)

Changes in prep I would do next time:... Brown the beef, drain, put into stock pot. Add the veggies and spices, tomatoes, and broth. Bring to a boil. While that is heating up make up the butter and flour mixture. Add that and the milk to the boiling soup and cook for a couple minutes, stirring constantly. Add in shredded cheese and sour cream and stir. Reduce heat and let cook on low to medium until veggies are done.

Enjoy!