Chee-burger, chee-burger, chee-burger soup!

Thanks to Creeder Reader Holly for sending the following recipe. Sounds pretty good, but I think I'll throw in a big bunch o' sliced jalapeños when I make it!

Cheeseburger Soup

Ingredients

2 lbs ground beef
1 large onion, chopped
1 clove garlic, minced
1 teaspoon dried basil
2 tablespoons dried parsley
4 tablespoons margarine
3 cups chicken broth
3 cups hash brown potatoes
1/4 cup all-purpose flour
8 ounces Velveeta cheese
1 1/2 cups milk
salt and pepper to taste
1/4 cup sour cream

Directions

In a 3-quart pot, brown beef. Drain and set aside. In the same pot, saute onion, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes. Add garlic and saute for 30 seconds.

Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.

Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.

Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.