Cheeseburger Soup

an Erika original

1 small/medium onion, diced
1 stalk celery, diced
1 carrot, diced
1 bay leaf
1/4 tsp dried thyme
4 Cups chicken broth
2 potatoes, diced
1 stalk celery, finely sliced
1 cup baby carrots, cut into "little wheels"
4 oz. button mushrooms, sliced
1/4 tsp. worchestershire sauce
4 leftover Mini Cheddar Meatloaves, crumbled
1/2 Cup milk
2 ozs. Velveeta cheese
1 cold leftover baked potato, peeled and shredded on a box grater
black pepper to taste
parsley to garnish

Combine diced onion, carrot, and celery in a nonstick saucepot with about 2 teaspoons olive oil. Cook over medium low heat, until onions are translucent and veggies are fragrant. Add bay leaf and thyme. Cook for another few minutes. Add chicken broth, potatoes, celery slices, baby carrots and button mushrooms. Cover and cook over medium heat until it starts to boil. Turn down heat to low and continue to cook covered, for about 15 minutes. Add worchestershire and meatloaf pieces. Stir to combine. Add milk and velveeta. Stir until cheese is melted and thoroughly combined. Finally, add potato shreds and black pepper to taste. Cover, and cook for another 10 mintues or until nicely thickened. Sprinkle with parsley before serving if desired. Makes about 6 main course servings.