Grover’s Cheeseburger Soup...

photo: Food Network

2 lbs. 96% lean ground beef
Hamburger seasoning or salt/pepper
butter
1 large onion, diced
1 box (32 oz) Reduced Sodium Chicken Broth
1 lb. Velveeta Cheese, cubed
1 pint Half & Half
1/4 c flour and cold water to make a 'slurry'
3 medium tomatoes, diced
1/2 head of lettuce, shredded

Use ground beef to grill burgers, season. Drain and set aside. In a large soup pot, add butter and diced onion. Allow the onions to sweat over medium heat. When the onions become translucent, you are ready to continue. Add the chicken broth (either a chicken base–like bouillon + water–or broth), the diced Velveeta and the half & half. Allow the Velveeta to melt into the mixture. Don't boil...just simmer.

In a small bowl or ramekin, mix the flour and water to make slurry. Once mixed well, add to the cheese mixture. Stir to combine, and bring to a boil, stirring constantly (the cheese likes to stick). Add the ground beef (break up) to the soup pot, turn down to medium low heat. Dice tomatoes and shred lettuce and then add to the mixture. Stir to combine and turn to low heat until ready to serve. Top w/ grated cheddar.