This soup is the best on a cold winter night!
1/2 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 Tablespoons butter
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
2 cups American cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4-1/2 teaspoon pepper
1/4 cup sour cream
In a saucepan, brown the beef and drain and set aside. Next, sauté the onion, carrots, celery, basil, and parsley in one tablespoon butter for 10 minutes or until tender.
Add the broth, potatoes, and beef and bring it to a boil.
Reduce heat, cover, and simmer for 10-12 minutes or until the potatoes are tender.
Meanwhile, melt remaining butter in a small skillet. Add flour and stir until bubbly.
Add to the soup and bring to a boil.
Cook and stir for two minutes.
Reduce heat to low and add cheese, milk, salt, and pepper and stir until the cheese is melted.
Remove from heat and blend in the sour cream.