Take a few hamburger buns and cut them into cubes. Drizzle lightly with oil, then sprinkle with garlic salt.

Bake at 400° F until toasty, 5-10 minutes.

In a large pot cook the onion and ground beef over medium-high heat, stirring often. Add the garlic and cook for another minute.

Add the potatoes, beef broth, salt and pepper.

Bring to a simmer and cook until potatoes are soft.

In a separate frying pan, melt the 4 Tablespoons of butter. Then add the 4 Tablespoons of flour and whisk together. Season with a tad more salt. When a late forms. Turn off the heat and add the paste (called a roux) to the soup. Stir together and bring to a simmer. Soup will thicken.

Remove from heat and add the sour cream and cheese. Stir to combine.

Serve soup with desired toppings and croutons.