1 lb. lean ground beef, lamb or turkey
2 tbsp olive or vegetable oil
1 large onion, diced
3 stalks celery, diced
3 large carrots, diced
4 large potatoes, diced
1/2 tsp. dried thyme
1/2 tsp. crushed rosemary
salt and pepper, to taste
5 to 7 cups of water
1 cup whole milk
1 lb. white American cheese, diced

Brown ground meat (your choice) in skillet. Season lightly with salt and pepper. Drain and set aside.

Heat large soup pot add oil, onion, celery and carrots. Cook on medium-low heat for five minutes, add potatoes, meat, thyme, rosemary and salt and pepper to taste. Cover with water; reduce heat and simmer until potatoes are cooked through.

Remove from heat and add milk and cheese. Stir gently until cheese is incorporated and completely melted.

Serve with toasted boucle bread or french bread crostini and dill relish.

Submitted by: The Bassetts