1 lb. hamburger
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 t. dried basil
1 t. dried parsley
4 T. butter
3 c. chicken broth
2 peeled and diced potatoes (3-4 c)
1/4 c. flour
16 oz. cubed velveeta
1 1/2 c. milk
3/4 t. salt
1/2 t. pepper
1/4 c. sour cream
Brown hamburger, drain and set aside. Saute onion, carrots, parsley, basil and celery in 1 T. butter. Add broth, potatoes and beef. Bring to boil. Simmer 10-12 minutes. In small skillet melt 3 T butter and add flour. Cook & stir 3-4 minutes until bubbly. Add to soup and bring to boil. Cook & stir for 2 minutes and reduce to simmer on low. Stir in cheese, milk, salt and pepper. Once cheese is melted, remove from heat and stir in sour cream.
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