Cheeseburger Soup

It's been a little chilly in Dallas this past week and it looks like there is more to come.   It's definitely soup weather!  Here's a quick one for you that I put together after reviewing a few different recipes and combining my own ingredients.  If you're short on time, chop and prep all the veggies except the potatoes, the night before and store covered in the refrigerator until ready to use.

I'll have another soup to share soon.
Enjoy!  Stay warm friends!

1 lb ground beef
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 medium potatoes, diced (Russet or Red work fine, I left skins on)
1 green bell pepper, diced
fresh thyme from 2 sprigs
1 tsp fresh parsley, chopped
4 tbsp butter, divided
4 c chicken broth
8 oz mild or sharp cheddar cheese, shredded
1 1/2 c milk
1/3 c flour
salt and pepper to taste

Brown the ground beef in a large stockpot or dutch oven.   Add 1 tbsp butter, onions, carrots and celery and cook until butter melted and onions start to become translucent (5-7 minutes).  Add the potatoes, green bell pepper, thyme, parsley and chicken broth.  Bring to a boil.  Then reduce heat, cover and simmer for about 20 minutes.

In a separate small saucepan, melt the remaining 3 tbsp butter.  Whisk in the flour until smooth.  Then stir into the stockpot with other ingredients.  This will thicken and provide body to the soup.  Bring to a simmer.  Then stir in cheese until melted.  Slowly stir in the milk.  Add salt and pepper to taste.  Cook until heated through.  Serve with crusty bread.