Source: Adapted from The Recipe Critic
1 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 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
1/4 cup all purpose flour
Velveeta processed cheese, cubed (16 oz)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 tablespoon butter, chopped onion, shredded carrots, dried basil, dried parsley, and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 tablespoons) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes and reduce heat to low.
5.Stir in the Velveeta cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Top with shredded cheddar if desired.
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