Cheeseburger Soup

• 1 lb 90/10 ground sirloin

• 1/4 c unsalted butter, divided

• 1 c chopped onion

• 3/4 c shredded carrots

• 1/2 c diced celery

• 1.5 lb russet potatoes, peeled and cubed

• 1 t basil

• 1 t parsley

• 1.5 t McCormick hamburger seasoning

• 4 cups chicken broth

• 1.5 c whole milk

• 1/4 c all purpose flour

• 1/4 c sour cream

• 14 oz Velveeta, cubed

• 7 oz pepper jack cheese, freshly grated

• 3/4 to salt or to taste

• 1/2 to pepper or to taste

• dill pickles for topping and crust bread for dipping

In a large saucepan over medium heat, cook and crumble beef until no longer pink, drain and set aside.

In same saucepan, melt 1 Tb butter over medium heat. Saute onion, carrots, celery, basil, parsley and burger seasoning until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts.

Remove from heat; blend in sour cream. Top with pickles and dip bread in.