Cheeseburger Soup

This is a soup that I've been loving for about 5 years! It's a crowd-pleaser. Lance and I always have it with a slice of homemade honey wheat bread. Tonight I also sliced up a Bosc pear. Have you had a Bosc pear? You should. You will thank me. They are sweeter and juicer than a Bartlett pear. And less gritty. Oh, I love them. This soup is very thick, especially when cooled for leftovers. It might be wise to add a little water or milk to thin it down.

Cheeseburger Soup
Ingredients
1/2 pound ground beef
3/4 c chopped onion
3/4 c diced carrots
3/4 c diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 c chicken broth
3 cups cubed hash browns
1/4 cup flour
2 cups (8oz) Velveeta, cubed
1 1/2 cup milk
3/4 teaspoon salt and 1/2 teaspoon pepper

Directions
In a 6-quart saucepan, brown beef; drain and set aside beef. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon of butter until vegetables are tender (about 10 minutes). Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat.