1/2 lb ground beef, cooked and drained
3/4 cup onion, chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter, divided
3 cups chicken broth
4 cups potatoes, diced & peeled
1/4 cup flour
2 cups American cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream
-In a 3 quart saucepan, saute onion, carrots, celery, basil, and parsley in 1 tbsp of butter until tender. (about 10 minutes)
-Add broth, potatoes, & ground beef; bring to a boil.
-Reduce heat, cover & simmer for about 12 minutes (until potatoes are soft).
-Melt 3 tbsp butter in a small skillet, add flour. Stir until bubbly.
-Add to soup, bring to a boil. Cook and stir for an additional 2 minutes.
-Reduce heat to low. Add cheese, milk, salt & pepper. Cook & stir until cheese melts.
-Remove from heat, stir in sour cream.
Yield: Approx. 8 servings/2 1/4 quarts