Ingredients

  • ½ pound ground beef
  • ¾ cup onion, chopped
  • ¾ cup carrots, shredded
  • ¾ cup celery , diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, DIVIDED
  • 3 cups chicken broth
  • 4 cups potatoes-peeled/diced, about 1 3/4 pounds
  • 8 ounces Velveeta Cheese, cubes
  • 1.5 cups milk
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup sour cream

Directions

Ina saucepan, brown beef, drain, and set aside. Saute the onion, carrots, celery, basil, and parsley in one tablespoon of butter, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer 12 minutes.
Melt remaining butter in small skillet. Add flour; cook for 3-5 minutes. Add to soup and bring to boil. Cook and stir for 2 minutes. Reduce to low. Stir in cheese, milk, salt, and pepper, stirring until the cheese is melted. Blend in sour cream.

Source

Servings/Yield