Cheeseburger Soup

1lb ground beef

4 Tbsps. butter, divided

1 medium onion, diced

1 cup shredded carrots

1 tsp. dried basil

1 tsp. dried parsley flakes

2lbs cubed, peeled potatoes (about 5 cups or 4-5 large potatoes)

4 cups chicken broth ¼ cup all-purpose flour

1 16oz block Velveeta Queso Blanco, diced

1½-2 cups whole milk, as needed to thin ½ tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

2 tsps. paprika In large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes. Drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Sauté onion, carrots, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth. Bring to boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes. Meanwhile, in small skillet, melt remaining butter. Add flour and cook, stirring constantly, until bubbly, 3-5 minutes. Add to soup and bring to boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt, pepper, paprika and garlic. Cook until cheese melts. Remove from heat and serve immediately.

Note: I use ground turkey so the meat is whiter than ground beef.

Recipe adapted from tasteofhome. com.