Ingredients:
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 4 tbsps butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all purpose flour
- 2 cups Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
- 1 ½ cups milk
- ¾ tsp salt
- ½ tsp pepper
- ¼ cup sour cream
Directions:
- Brown the ground beef in 3 quart saucepan. Drain and set aside.
- In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
- Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
- In small skillet melt remaining butter (3 T.) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
- Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.