Cheeseburger Soup

In a Dutch oven-style pot, start cooking the hamburger. When it browns, drain the fat off. Meanwhile, in a frypan, saute the onion, celery, and carrot in a tablespoon of butter. Saute about 8 minutes and then add in the garlic. Saute a few minutes more until they barely soften. Add to the hamburger.

Add the broth and potatoes to the hamburger mixture; bring to a boil, reduce heat, and simmer 10-12 minutes, or until potatoes are cooked through.

While the potatoes are cooking, melt the remaining 3 tablespoons butter in a small saucepan. Whisk in flour and cook 1-2 minutes, then add the milk, whisking until smooth. Add the milk mixture to the soup and bring to a boil. Reduce heat to a simmer.

Add cheese, basil, parsley, ketchup, mustard, salt, and pepper, stirring until the cheese is melted.

Serve sprinkled with pickle relish.

(Adapted from a Cuisine at Home recipe.)