½ pound ground beef (use 1 pound)
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
or- 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream
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.
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.