• in a large pot over medium high heat add a little olive oil and brown the ground beef and onions. drain off excess fat if needed
• Add broth, celery, carrots, parsley and potatoes and simmer until the potatoes are tender, about 15 minutes

roux

• In a small saucepan melt the butter and flour, boil for a minute or so. Add the milk stirring until smooth, simmer for 2-3 minutes until it thickens.
• gradually add the roux to the soup stirring constantly, reduce the heat and simmer till the soup thickens. roughly 12-20 minutes.
• Stir in the cheese until melted and then serve. Make sure that you don’t boil the soup once the cheese is added.