Ingredients:
1/2-3/4 lb ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
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 3/4 pounds)
1/4 cup all-purpose flour
8 ounces process American cheese, cubed ( 2 cups)
1 1/2 cups milk
salt & pepper
1 (10 ounce) cans Rotel Tomatoes
1/4 cup sour cream
Directions:
In a 3 quart saucepan, brown beef; drain and set aside.
In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.
Add broth, tomatoes, 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 the heat; blend in sour cream.
(makes 2 1/4 quarts).
Servings: 6-8
Time preparation: 30 min.
Time total: 45 min.