Cheeseburger Soup

I figured I would start off with a fairly original recipe. I have never seen a cheeseburger soup recipe with fresh lettuce and tomato in it, other than in our house. But it is amazing. The kids baulked at the idea of actually having to eat something green (God forbid a vegetable cross their lips), but it's not nearly as good without them...so don't even try to omit them! Now, I'm going to do my best to include accurate measurments. I tend to do a "pinch of this" and a "dash of that" while cooking, but I'll try to be a bit more accurate here!

Cheeseburger Soup
Be sure to have a large stock pot on hand. We normally have enough to feed 4, plus at least half leftover (but it also tastes great after being frozen and reheated)

Velveeta or Processed cheese loaf
2 - 32 ounce cans chicken broth
1 - 15 ounce can evaported milk
2 pounds ground beef
1 large onion
1/4 head of lettuce, chopped
4 tomatoes, chopped
1/4 cup butter
1 cup water
8 Tbs flour
salt and pepper to taste

In a large heavy bottomed stock pot or soup pot, melt butter. Brown ground beef and onions in butter. Once browned, add chicken broth, salt, pepper and evaporated milk to pot. Chop cheese into chunks and add to pot. Heat through until cheese is completely melted, careful not to bring to a boil. Dissolve flour into cold water. Once heat is completely melted, pour flour mixture into the soup to use as a thickening agent. Be sure to continue to stir after flour mix is added, so you don't get clumps! Remove from heat and add lettuce and tomato. Stir and let sit for a few minutes to allow lettuce and tomato to warm!

Serve with a toasted hamburger bun, or a loaf of a homemade hearty bread! Enjoy!