Categories: Ground Beef, Main Dish, Soup

Ingredients

• 1/2 lb. Ground beef
• 3/4 c. onion, chopped
• 3/4 c. shredded carrots
• 3/4 c. celery, chopped
• 1 t. dried basil
• 1 t. dried parsley flakes
• 4 T. butter or margarine
• 3 c. chicken broth
• 4 c. diced, peeled potatoes
• 1/4 c. all-purpose flour
• 8 oz. American cheese
• 1 1/2 c. milk
• 3/4 t. salt
• 1/4- 1/2 t. pepper (according to taste)
• 1/4 c. sour cream

Directions

1. In a 3 qt. Saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 T. butter or margarine until vegetables are tender. About 10 minutes. Add broth, potatoes and beef. Bring to a boil. Reduce heat and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook, and stir 3-5 minutes, or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper, cook and stir until cheese melts. Remove from heat; blend in sour cream.

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