Cheeseburger Soup with Garlic Toast

Cheeseburger Soup

Serves 6-8.

It's like a cheeseburger, but with potatoes instead of a bun. The Mr. claims this didn't "have enough flavor," but I thought it was good. Since I have two more containers in the freezer (sigh..) I guess next time I serve it to him I'll try to spice it up with a few drops of hot sauce. The garlic toast, on the other hand, was a hit.
Adapted From: AllRecipes.com

Soup:
1/2 lb. ground beef
3/4 c. chopped onion
1 t. dried basil
1 t. dried parsley
4 T. butter
3 c. chicken broth
4 c. peeled, cubed potatoes
1/4 c. all-purpose flour
2 c. shredded (or cubed) cheddar cheese
1-1/2 c. milk
1/4 c. sour cream

In a large pot, melt 1 T. butter over medium heat; cook and stir onion and beef until beef is brown and cooked through. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of the butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Garlic Toast:

1 hoagie roll, split

1 T. butter, room temperature

1 T. mayo

1 garlic clove, minced

1/4 c. Parmesan cheese

Preheat oven to 375 degrees.

Combine softened butter, mayo, and minced garlic in a small bowl. Spread evenly between two halves of the hoagie bun. Sprinkle with Parmesan cheese.

Toast in oven for 3-5 minutes, until golden brown.