Categories: Ground Beef, Main Dish, Soup
Ingredients
- 1 lb ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrot
- 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
- 1/4 cup all-purpose flour
- 2 cups shredded Velveeta cheese
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sour cream
Directions
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In a 3 quart saucepan, brown beef; drain and set aside.
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In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
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Add broth, potatoes, and beef; bring to a boil.
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Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender.
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Meanwhile, in small skillet, melt remaining butter.
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Add flour; cook and stir 3-5 minutes or until bubbly.
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Add to soup; bring to a boil.
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Cook and stir 2 minutes.
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Reduce heat to low.
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Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
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Remove from heat; blend in sour cream.
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Serve.