1/2 pound 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
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
8 ounces processed American cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
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, potatoes and beef, bring to
a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are
tender. Meanwhile in small skillet melt remaining butter. Add flour, cook and
stir 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, pepper, cook and stir
until cheese melts. Remove from heat blend in sour cream. Serves 8.
