Cheeseburger Soup

 INGREDIENTS:

½ pound lean ground beef

½ medium onion, finely chopped

2 large carrots, peeled and chopped

1 rib chopped celery

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon dried parsley

½ teaspoon Ground mustard

¼ teaspoon black pepper

3 cups low-sodium chicken or beef broth

1 pound potatoes, cut into ½-inch cubes (about 3 medium)

1 cup half-and-half cream

3 tablespoons cornstarch

1 cup grated cheddar Cheese

 HOW TO USE:

In a large pot or saucepan, cook the ground beef and onions until almost golden brown, about 5 minutes. Drain off fat if necessary.

Add the carrots and celery and cook until slightly softened, about 5 minutes.

Add garlic, salt, parsley, mustard and pepper and cook for 1 minute.

Add broth and potatoes.Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer  until potatoes and carrots are tender, 15-20 minutes.

Whisk together the cream and cornstarch and add to the soup along with the cheese, cook and stir over low heat until the soup has thickened. Participate.