Cheeseburger Soup

½ lb. Lean ground beef 4 C. diced potatoes

¾ C. chopped onion ¼ C. flour

¾ C. shredded carrots 8 ox. American cheese, cubed (2 C.)

¾ C. diced celery 1 ½ C. milk

1 tsp. Basil ¾ tsp salt

1 tsp. Dried parsley flakes ¼ to ½ tsp. Pepper

4 T. margarine, divided ¼ C. sour cream

3 C. chicken broth

In a 3-quart saucepan brown beef; drain and set aside. In same saucepan, sauté onion, carrots, celery basil and parsley in 1-tablespoon margarine until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining margarine. Add flour; cook and stir 3 to 5 minutes or until bubbly, add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend sour cream into mixture.

Submitted by: Pam Givens