Cheeseburger Soup

Submitted by Pam Keckler Deckman 

1 lb. hamburger
3/4 c. chopped onion
3/4 c. carrots chopped
3/4 c. celery diced
1 Tbsp. dry parsley flakes
4 Tbsp. butter divided
3 c. chicken or beef broth
4 c. potatoes, diced
1/4 c. flour
8 oz. velveeta cheese
1 1/2 c. milk
1/4 c. sour cream
 salt & pepper to taste 

Brown beef and drain, set aside. In same pan saute the onions, celery, carrots and parsley in 1 Tbsp. butter 10 minutes till tender.Add broth, potatoes and beef. Bring to a boil, reduce heat. Cover and simmer for 10-20 minutes till potatoes are tender.
 Meanwhile in a small skillet, melt rest of butter, add flour, cook and stir for 3-5 minutes till bubbly.Add to soup, bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.Now add cheese, milk, salt and pepper. Cook and stir till cheese melts.Remove from heat blend in sour cream.  Enjoy!

Like most soups it is even better left-over! Makes 2 1/4 qts. of soup.