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. butt or margarine, divided
3 c. chicken broth
4 c. diced peeled potatoes (1-3/4 lbs.)
1/4 c. all-purpose flour
8 oz. process American cheese, cubed (2 c.)
1-1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream
In a 3 qt. saucepan, brown beef; drain fat and set aside.
In the same saucepan, saute 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 for10-12 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 heat; blend in sour cream.