Makes:
6 servings, 1 cup each
Total Time:
40 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1.2-1 lb. ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 3/4 tsp. salt
- 1/4 to 1/2 tsp. pepper
- 1 Tbsp. butter or margarine
- 3 cups chicken broth
- 4 cups peeled diced potatoes
- 3 Tbsp. butter or margarine
- 1/4 cup flour
- 8 oz. Velveeta Cheese
- 1 1/2 cups milk
- 1/4 cup sour cream
make it
In large, 3 quart saucepan, brown beef and drain, set aside.
In same pan, add onions, carrots, celery, basil, parsley, salt, pepper and 1 Tbsp. of butter, saute until tender (about 10 min).
Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer 10-12 min or until potatoes are tender.
In a small skillet, melt remaining 3 Tbsp. butter. Add flour, cook and stir until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes.
Reduce heat to low and add cheese in cubes, and milk. Cook and stir until cheese is completely melted.
Remove from heat; stir in sour cream. Serve.
Notes
