Ingredients
1/2 lbs. of ground beef
3/4 cup of chopped onion
3/4 cup of shredded carrots
3/4 cup of diced celery
1 tsp. of dried basil
1 tsp. of dried parsley flakes
4 tbsp. of butter or margarine, divided
3 cups of chicken broth
4 cups of diced peeled potatoes (1 3/4 lbs.)
1/4 cup of all purpose flour
8 oz. of processed American cheese, cubed
1 1/2 cups of milk
3/4 tsp. of salt
1/4 to 1/2 tsp. pepper
1/4 cup of sour cream
In a 3 qt. saucepan, brown beef and drain and set aside. In the same pan, saute’ onion, carrots, celery, basil and parsley in 1 tbsp. of 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 the 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 the heat; blend in sour cream. Makes 8 servings (2 1/4 quarts)
