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Ingredients
- 4 tablespoons butter, divided
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1/4 cup all-purpose flour
- 1/4 cup sour cream
- 1/4 to 1/2 teaspoon pepper
- 3/4 teaspoon salt
- 1-1/4 cups light cream
- 2 to 4 cups shredded Velveeta process cheese
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes
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Recipe Info
Category : Soups etc
Rating : 5
Contributor : n/a
Print Recipe
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Directions
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.test
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