bacon cheeseburger soup

1/2 to 3/4 lb ground beef
4 slices crumbled bacon (cooked) optional
1/2 cup chopped onions
3/4 cup grated carrots
3/4 cup chopped celery
1 tsp basil
1 tsp parsley
6 cups chicken broth
3 cups diced potato

3 Tbsp butter
1/4 cup flour
1 1/2 cups hot milk
3/4 tsp salt
1/2 tsp pepper
3/4 lb Velveeta 2% cheese

1. Cook ground beef and onion in Dutch oven until cooked and crumbles, drain if necessary.
2. Add carrot, celery, basil, parsley and cook until vegetables are limp.
3. Add broth, stir in potato and bacon (if using).
4. Bring to boil; cover, reduce heat and simmer 15 minutes until potatoes are tender.
5. Melt butter in 2 quart microwave measurer in microwave. Stir in flour and microwave on full power 30 seconds. Stir in hot milk. Microwave on full power 2-3 minutes until mixture thickens, stirring once or twice.
6. Add cheese (cubed). Heat and stir until melted.
7. Add cheese sauce to undrained beef and potato
(in Dutch oven). Stir thoroughly. DO NOT BOIL.
Serve hot.

Makes 12 cups
serving size is 1 cup

Tip: Step 5 and 6 can be done on stove top if desired

Number of Servings: 12

Recipe submitted by SparkPeople user EKOZAKOW.