Wisconsin Cheeseburger Soup

Servings: 30

Ingredients:

Butter, as needed
2 bunches celery, chopped
6 onions, chopped
1 tablespoon each black, white and cayenne peppers
1/2 cup chicken base
1/2 cup garlic/finely chopped
8 bay leaves
3 gallons milk
1 quart heavy cream
Roux or cornstarch thickener as needed
7 1/2 pounds Wisconsin Pasteurized Process cheese
6 pounds ground beef
1/4 cup Worcestershire sauce
6 pounds potatoes, cooked, diced
1 bunch parsley, chopped

Cooking Directions:

Melt butter and sauté celery and onions. Add peppers, chicken base, bay leaves, milk and cream. Heat but do not boil. Thicken soup if needed. Add cheese and potatoes. Brown beef separately in Worcestershire sauce and drain well. Stir in beef and parsley into soup at point of service.