Categories: Ground Beef, Main Dish, Soup

Ingredients

• 1 lb ground beef
• 3/4 cup chopped onion
• 3/4 cup shredded carrot
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter or 4 tablespoons margarine, divided
• 3 cups chicken broth
• 4 cups diced peeled potatoes
• 1/4 cup all-purpose flour
• 2 cups shredded Velveeta cheese
• 1 1/2 cups milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup sour cream

Directions

1. In a 3 quart saucepan, brown beef; drain and set aside.

2. In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.

3. Add broth, potatoes, and beef; bring to a boil.

4. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender.

5. Meanwhile, in small skillet, melt remaining butter.

6. Add flour; cook and stir 3-5 minutes or until bubbly.

7. Add to soup; bring to a boil.

8. Cook and stir 2 minutes.

9. Reduce heat to low.

10. Add cheese, milk, salt, and pepper; cook and stir until cheese melts.

11. Remove from heat; blend in sour cream.

12. Serve.

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