1/2 lb. ground beef

3/4 C. chopped onion

3/4 C. shredded carrots

3/4 C. diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

4 T. butter or margarine, divided

3 C. chicken broth

4 C. diced peeled potatoes

1/4 C. flour

8 oz. cheese, cubed or shredded

1-1/2 C. milk

3/4 tsp. salt

1/4 to 1/2 tsp. pepper

1/4 C. sour cream

 

In a 3-quart saucepan, brown beef; drain and set aside.  In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 T. 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 the heat; blend in sour cream.  Makes 8 servings.