CHEESEBURGER SOUP

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Sauté onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, 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. Yield: 8 servings (2-1/4 quarts).

Fry up the ground beef in a large skillet until mostly browned. Add in the white onions and fry until translucent and soft.

Add the garlic and fry for a minute or two and by this time the ground beef will be fully browned. Place in the bottom of a large crockpot.

Pour the chicken stock over the beef mixture and add the carrots and basil. Cook on low for 6-8 hours.

Half an hour before serving, add in the macaroni. Cook until soft. Alternatively, you can add cooked macaroni after the next step.

Whisk in the milk and Velveeta. Stir until the cheese is melted throughout the soup completely. Serve and enjoy!

The best soup you are ever going to make, my Crockpot Macaroni Cheeseburger Soup. As always if you are making on the stove, simply speed up the steps outlined below