Ingredients:
1/2 lb ground beef
3/4 cup onions ( chopped)
3/4 cup carrots ( shredded)
3/4 cup celery ( diced)
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter ( divided)
3 cups chicken broth
4 cups potatoes ( peeled and diced)
1/4 cup all-purpose flour
8 ounces Velveeta cheese ( cubed)
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
Directions:
In a 3-qt. saucepan, brown beef; drain and set aside.
In same saucepan saute onion, carrots, celery, basil and parsley in 1 tbsp butter until vegetables are tender, about 10 minutes.
Add broth, potatoes and beef; bring to a boil.
Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter.
Add flour; cook and stir for 3-5 minutes or until bubbly.
Add to soup; bring to a boil. Cook and stir for 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.
Servings: Serve
Time preparation: 45 min.
Time total: 45 min.