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Ingredients
1 Pound hamburger
3/4 Cup onion, chopped
3/4 Cup carrots, shredded
3/4 Cup celery, diced
1 Teaspoon basil
1 Teaspoon parsley
4 Tablespoons butter, divided
3 Cans chicken broth
4 Cups potatoes, peeled & diced
1/4 Cup flour
8 Ounces Velveeta, cubed
1 1/2 Cups milk
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/4 Cup sour cream
Instructions
In saucepan, brown beef, drain and set aside. In same saucepan, saut� onion, carrots, celery, basil and parsley in 1 tablespoon butter until veggies are tender, about 10 minutes. Add broth, potatoes, and beef. Bring to boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat. Blend in sour cream.