 | | Directions | | Brown beef with onions, carrots and celery; drain. Add basil, parsley, potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are done. In a small skillet, melt butter. Add flour, cook and stir 1-2 minutes or until bubbly. Add milk and stir until thickened. Add to milk mixture to soup along with cheese. Cook and stir until cheese melts. Remove from heat, add sour cream, if desired. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
|  | | Ingredients | | - | | 1/2 pound ground beef |
| - | | 3/4 cup onion, chopped |
| - | | 3/4 cup carrots, shredded |
| - | | 3/4 cup celery, diced |
| - | | 1 teaspoon basil |
| - | | 1 teaspoon parsley flakes |
| - | | 3 cups chicken broth |
| - | | 4 cups potatoes, peeled, diced |
| - | | 4 tablespoons butter, divided |
| - | | 1/4 cup flour |
| - | | 1 1/2 cups milk |
| - | | 2 cups Velveeta, cubed |
| - | | 1/4 cup sour cream (optional) |
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