Cheeseburger Soup

• In a large saucepan over medium heat, cook and crumble ground beef until no longer pink; drain and set aside.
• In same saucepan, melt 1 tablespoon butter over medium heat. Sauté onion, carrots, celery and basil until tender, about 10 minutes.
• Add potatoes, beef and broth; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
• Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir until bubbly, 3-5 minutes.
• Add to soup; bring to a boil. Cook and stir 2 minutes.
• Reduce heat to low. Stir in cheese, milk, salt and pepper. Cook until cheese melts.

**Use a blender or immersion blender and increase the chicken broth to alter recipe to IDDSI Level 4 (Pureed)