Cheeseburger Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	extra lean ground beef
1	small	onion -- chopped
1	medium	carrot -- diced
1	stalk	celery -- diced
1	teaspoon	dried basil
1	teaspoon	fresh parsley -- diced
1	tablespoon	low sodium Worcestershire sauce
4	tablespoons	unsalted butter -- divided
3	cups	low sodium beef broth
1 1/2	pounds	Yukon Gold potatoes -- diced
1/4	cup	all-purpose flour
2	cups	low sodium cheddar cheese -- cubed
1 1/2	cups	2% milk
1/2	teaspoon	salt
1/4	teaspoon	ground black pepper
1/4	cup	low-fat sour cream

IIn large saucepan or Dutch oven brown ground beef. Drain and set aside putting beef on a paper towel lined plate.

Melt one tablespoon of butter and add onion, carrots, and celery, and cook until tender about 10 to 15 minutes.

Add broth, potatoes, beef, and basil. Heat to boiling.

Reduce heat and cover and cook until potatoes are tender about 18 minutes..

Melt remaining butter in small saucepan and add flour. Cook until bubbly.

Add flour mixture to soup and bring back to a boil. Cook and stir until thickened.

Reduce heat to low.

Remove from heat and add milk slowly stirring to combine each time. Return to heat.

Add salt, pepper, parsley, Worcestershire, and cheese. Cook and stir until cheese melts.

Remove from heat and add sour cream. Stir to combine.

Makes 8 servings.

Per Serving: 443 Calories; 26g Fat (53.1% calories from fat); 26g Protein; 25g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 244mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.