1 lb hamburger
1 cup onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 garlic clove, minced
3 cups chicken broth
2 cups potatoes, peeled, diced
1 teaspoon basil
3 tablespoons butter
1/4 cup featherlight flour
1 1/2 cups milk
2 cups Cheddar cheese, grated
1/4 cup ketchup
2 tablespoons mustard
salt & pepper to taste
Brown hamburger, onion, celery, carrots and garlic. Season with a little salt & pepper. Stir in broth, potatoes and basil. Bring to a boil; reduce heat and simmer 10 - 12 minutes or until potatoes are cooked through. In a separate saucepan melt butter. Whisk in flour and heat through. Add the milk and stir until smooth. Add the milk mixture to the soup and bring to a boil. Reduce heat to a simmer. Add cheese, ketchup, and mustard, stirring until the cheese is melted. Add salt and pepper to taste. You can serve this with chopped pickles, or relish!
Note: I just make my chicken broth with water and 3 chicken bouillon cubes.
