Cheeseburger Soup (small batch)

• 1/2 pound (8 ounces/225g) extra lean ground beef
• 2 TBS butter, divided
• 1 small onion, peeled and diced
• 1 medium carrot, peeled and grated
• 1 small stalk of celery, trimmed and diced
• 1 clove of garlic, peeled and minced
• 1/2 TBS Italian seasoning
• 1/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 medium Russet potatoes, peeled and diced into bite size pieces (1 1/2 cups)
• 1 1/2 cups (360ml) chicken stock
• 2 TBS plain all purpose flour
• 2 cups (245g) strong/sharp cheddar cheese, grated
• 3/4 cup (180ml) whole milk
• 2 TBS full fat sour cream
• parsley to garnish (optional)

1. Scramble fry the ground beef in a skillet until well browned and cooked through. Set aside. Drain if necessary (It shouldn’t be.)
2. Heat 1/2 TBS of butter in a medium saucepan over medium heat until it begins to foam. Add the onion, carrots and celery. Cook until beginning to soften without coloring.
3. Add the garlic, Italian seasoning, oregano, salt and pepper. Cook for a few minutes longer until very fragrant.
4. Add the beef, potatoes and chicken stock to the saucepan. Cover, reduce to a low heat and leave to simmer for 10 to 12 minutes until the potatoes have softened.
5. Melt the remaining butter and whisk in the flour to combine well and until smooth. Add this mixture (its called a roux) to the soup, stirring it continuously so that it melts into the soup and the soup begins to thicken.
6. Stir in the cheese, a bit at a time, stirring continuously until the cheese is thoroughly melted. Whisk in the milk and heat through.
7. Stir in the sour cream. Remove from the heat. Taste and adjust seasoning as required. Serve hot garnished with parsley if desired.

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