1/2 pound 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 Tablespoon butter, divided
3 cup chicken broth
4 cup diced, peeled potatoes (a little over a pound)
1/4 cup all purpose flour
2 cups (8 Oz) Velveeta
1 1/2 cup milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3 quart saucepan, brown beef; drain and set aside
In the same saucepan, sauté the onion, carrots, celery, basil and parsley in 1 Tablespoon butter until the veggies are tender; about 10 minutes
Add the broth, potatoes and beef, bring to a boil.
Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.
In a small skillet, melt remaining butter.
Cook and stir for 3-5 minutes or until bubbly.
Add to soup; bring to boil.
Cook and stir for 2 minutes
Reduce heat to low; Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts
Remove from heat; blend in sour cream