1/2 lb. ground chuck
3/4 C. chopped onion
3/4 C. shredded carrots
3/4 C. diced celery
1 t. dried sweet basil
1 t. dried parsley
4 T. butter divided
3 C. chicken broth
4 C. diced peeled potatoes
1/4 C. flour
8 oz. Velveeta cheese
1 1/2 C. milk
3/4 t. salt
1/4 t. pepper
1/4 C. sour cream
In a 3-qt. pan, brown beef, drain and set aside.
In the same pan saute onion, carrots, celery, basil and parsley in 1 T. butter until veggies are tender, about 10 minutes.
Add broth, potatoes and beef, bring to a boil.
Reduce heat, cover and simmer 10-12 minutes or until tender.
Meanwhile, in a 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 2 minutes.
Reduce heat to low.
Add cheese, milk, salt and pepper, cook and stir until cheese melts.
Remove from heat; blend in sour cream.
This is a favorite dish at our house!