Amish Cheeseburger Soup

In a skillet over medium heat, cook ground beef. Once it’s browned, drain off the grease and set the beef aside.

In a large stockpot over medium heat, melt 2 tablespoons butter. Add carrots, celery, onion, parsley and basil and saute them. After 10 minutes, add the chicken broth and potatoes, reduce heat to a simmer and cook until potatoes are tender (about 10 minutes, but test with a fork). While they are cooking, make your roux.

In a saucepan, make your roux by melting the remaining butter over medium heat. Add flour and salt and pepper to taste. Cook until bubbly, about a minute. Slowly, add milk and cook on medium, stirring constantly until thickened. Add the thickened roux to the broth and veggies. Turn the heat to low and add the cheese and beef. When the cheese is melted, stir in the sour cream. Taste and add more seasonings according to your liking.

Delicious!