Cheeseburger soup

For a change, try cooked, shredded chicken or ground turkey in place of ground beef.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large nonstick skillet over medium-high heat, add the beef, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, garlic powder, and Italian seasoning. Cook, stirring, until the meat is no longer pink. Drain and transfer the meat to a large stockpot. Set aside.

Step 2

In the same skillet, melt 1 tablespoon of the butter. Add the onion, celery, carrots, and garlic. Cook, stirring, 8-10 minutes, or until the vegetables are tender.

Step 3

Transfer the vegetables to the stockpot and stir in the broth, basil, and potatoes. Bring to a boil. Reduce the heat to medium low and cover. Summer for 10-12 minutes, or until the potatoes are tender.

Step 4

Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Add the flour and stir for 3-5 minutes, or until bubbly. Stir the butter and flour mixture into the soup and bring to a boil. Cook for 2 minutes.

Step 5

Reduce the heat to low. Add the milk, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Slowly stir in the cheese and cook until melted. (Freezing instructions begin here.)

Step 6

To freeze: cook and cool the soup completely. Freeze in a freezer bag or container.

Step 7

To prepare from frozen: thaw in the refrigerator or using the defrost setting of the microwave. Warm over medium-low heat, stirring occasionally.