Warm the Tummy with Cheeseburger Chowder!

My kids beg me to make this soup, it is fabulous and hearty. I tend to add just a little extra flour with the butter to make the soup a bit thicker -- but not too much, you don't want paste!

Go ahead and garnish this with mustard, diced tomatoes and diced pickles -- it is so yummy! Sounds odd, I know, and it took us a while to work up to it (especially the pickles and mustard) but once we did we never looked back.

Cheeseburger Chowder
1/2 pound ground beef
3/4 cup chopped onion
4 tablespoons butter, divided
2 cloves garlic, minced
1 cup diced carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
1 1/2 cups evaporated milk
2 cups cubed process American Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
Garnish:
Chopped dill pickle
Chopped tomato
Squirt of Mustard

In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender.

Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with squirt of mustard, chopped fresh tomatoes and dill pickle slices.