CHEESEBURGER SOUP

This is a recipe that I had forgotten about.... I used to serve it at the Bistro. Maybe not the healthiest (sorry Mom) but so good!! If you don't like spice, substitute plain jack cheese for the pepper jack. Like it spicier, throw in some jalapeno peppers or chopped up poblano pepper..

1 pound ground beef or lean ground turkey
1 large onion, chopped
1 cup chopped carrots
2-3 cloves garlic, minced
6 tablespoons Butter, divided
5 cups beef broth
1-2 large potatoes, cut into ½” cubes
1/2 cup Flour
4 ounces cheddar cheese cubed
4 ounces pepper jack cheese cubed
3 ½ cups Milk
Sour cream: optional


Preparation:
In 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion and carrot in 1 tablespoon butter until vegetables are tender, about 5-8 minutes. Add garlic and cook for 3-4 more 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 skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat. Serve with or without a dollop of sour cream.