Cheeseburger Stoup

• 4 Tablespoons Vegetable Oil
• 1 can (14.5 Oz. Can) Chopped Carrots
• 1 cup Chopped Celery
• 1 cup Chopped Zucchini
• 1 whole Red Onion, Chopped
• 1 pound Ground Beef
• 1 teaspoon Dry Basil
• 1 teaspoon Dry Parsley
• 1-1/2 teaspoon Salt
• 1/2 teaspoons Pepper
• 2 whole Bay Leaves
• 4 cups Potatoes, Peeled And Cubed
• 4 cups Chicken Broth Or Stock
• 2 Tablespoons Butter
• 1/4 cups Flour
• 1-1/2 cup Milk
• 2 cups Cheddar Cheese, Grated
• 1 cup Reggiano Cheese, Grated
• 1 cup Sour Cream

1. Heat oil over medium heat in a large stock pot. Add all chopped veggies including onion and cook, stirring often for about 10 minutes. Add ground beef and cook till no longer pink, stirring often. Add seasonings, herbs, potatoes and chicken stock. Simmer for about 45 minutes till taters are tender.
2. In a small saucepan melt the butter then add the flour. Add this to the soup to thicken. Add milk. Then add all the cheeses and stir till melted. (Note: If the soup doesn't have the desired thickness, add instant potatoes, stirring until dissolved and thickened.)
3. Turn off heat and stir in sour cream. Enjoy!

vegetable oil, carrots, celery, zucchini, red onion, ground beef, basil, parsley, salt, pepper, bay leaves, potatoes, chicken broth, butter, ubc, milk, cheddar cheese, reggiano cheese, sour cream

Taken from tastykitchen.com/recipes/soups/cheeseburger-stoup/ (may not work)