Cheeseburger Soup

Ingredients:

1 lb ground beef

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup carrots, diced

3 cups potatoes, peeled and diced

1 stalk celery, diced

4 cups chicken broth

1 tsp Worcestershire sauce

1/2 tsp dried basil

1/2 tsp dried parsley

Salt and pepper to taste

1/4 cup all-purpose flour

2 cups milk

2 cups shredded cheddar cheese

1/4 cup sour cream

Instructions:

Cook the Beef:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat and set the beef aside.

Cook the Vegetables:

In the same pot, add the onion, garlic, carrots, potatoes, and celery. Cook for 5-6 minutes until the vegetables begin to soften.

Simmer the Soup:

Add the cooked ground beef back to the pot, then pour in the chicken broth. Stir in the Worcestershire sauce, basil, parsley, salt, and pepper.

Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, until the potatoes are tender.

Make the Roux:

In a small bowl, whisk the flour into the milk until smooth. Gradually add this mixture to the soup, stirring constantly. Continue to cook for another 5-7 minutes, until the soup thickens.

Add Cheese and Sour Cream:

Stir in the shredded cheddar cheese until melted and smooth. Remove from heat and add the sour cream, stirring to combine.

Serve:

Ladle the soup into bowls and garnish with extra shredded cheese, crumbled bacon, or chopped green onions if desired. Serve warm with crusty bread.