Cheeseburger Soup

1. 1

   In a Dutch oven-style pot, start cooking the hamburger. When it browns, drain the fat off. Meanwhile, in a frypan, saute the onion, celery, and carrot in a tablespoon of butter. Saute about 8 minutes and then add in the garlic. Saute a few minutes more until they barely soften. Add to the hamburger.

2. 2

   Add the broth and potatoes to the hamburger mixture; bring to a boil, reduce heat, and simmer 10-12 minutes, or until potatoes are cooked through.

3. 3

   While the potatoes are cooking, melt the remaining 3 tablespoons butter in a small saucepan. Whisk in flour and cook 1-2 minutes, then add the milk, whisking until smooth. Add the milk mixture to the soup and bring to a boil. Reduce heat to a simmer.

4. 4

   Add cheese, basil, parsley, ketchup, mustard, salt, and pepper, stirring until the cheese is melted.

5. 5

   Serve sprinkled with pickle relish.

6. 6

   (Adapted from a Cuisine at Home recipe.)

* Per serving · 4 servings · Values may vary.

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