Easy Cheeseburger Soup

Add ground beef, onion, carrots, and celery to a large dutch oven over medium-high heat. Cook and stir until beef is browned and crumbled. Drain off any fat. 1 pound lean ground beef, ¾ cup chopped onion, ¾ cup shredded carrots, ¾ cup chopped celery

Add in all of the seasonings. Then add the potatoes and stock and bring to a boil; reduce heat to low and simmer until potatoes are tender, 15-20 minutes. 2 teaspoons minced garlic, 1 teaspoon dried basil, 1 teaspoon dried parsley, ½ teaspoon ground mustard, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon paprika, 4 cups cubed potatoes, 4 cups chicken broth

Whisk the cornstarch into the evaporated milk until smooth. Then drizzle the milk slowly into the soup, stirring constantly. 2 tablespoons cornstarch, 1 can evaporated milk

With the burner still on low, continue to cook and stir while the soup thickens. Add the cheese, a handful at a time, stirring between each addition. 3 cups shredded Cheddar cheese

Stir in the sour cream if you'd like to add it. Then serve in bowls and garnish with homemade croutons and freshly snipped parsley. ¼ cup sour cream