1 pound ground beef
¾ c chopped onion
¾ c shredded carrots
¾ c diced celery
1 t dried basil
1 t dried parsley flakes
4 T butter, divided
3 c chicken broth
4 c diced potatoes (optional)
¼ c flour
2-3 c Velveeta cheese, cubed
1½ c milk
¾ t salt (to desired taste)
½ t pepper (to desired taste)
¼ c sour cream
Brown ground beef, drain and set aside.
In a large saucepan add 1 T butter and sauté until tender, onion, shredded carrots, parsley flakes, basil and celery. .
Add broth, potatoes and meat; bring to a boil. Lower heat, cover and simmer 10-12 minutes or until potatoes are tender.
In a skillet melt 3 T butter and add flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Stir for 2 minutes. Reduce heat to low.
Stir in cheese, milk, salt and pepper. Stir until cheese melts. Remove from heat and blend in sour cream.
