Ingredients
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1/2 lb ground beef
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3/4 cup onion (chopped)
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3/4 cup celery (diced)
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1 teaspoon dried basil
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1 teaspoon dried parsley flakes
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4 tablespoons butter (divided)
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3 cups chicken broth
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4 cups potatoes (peeled and diced)
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1/4 cup all-purpose flour
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8 ounces Velveeta cheese (cubed)
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1 1/2 cups milk
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup sour cream
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3/4 cup carrot (shredded)
Instructions
- In a 3-qt. saucepan, brown beef; drain and set aside.
- In same saucepan saute onion, carrots, celery, basil and parsley in 1 tbsp butter until vegetables are tender, about 10 minutes.
- Add broth, potatoes and beef; bring to a boil.
- Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt remaining butter.
- Add flour; cook and stir for 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 and pepper; cook and stir until cheese melts.
- Remove from heat; blend in sour cream.