1 pound ground beef
1 pound bacon, cooked and crumbled*
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups cheddar cheese (cheese cubes or velveeta is best)
1 cup milk
½ cup heavy cream
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream
Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until potatoes are tender.
In a saucepan, melt remaining butter (3 T) and add the flour. Cook and stir until smooth. Stir in the cheddar cheese, milk, heavy cream, salt and pepper. Mix well and stir in sour cream.
Pour cheese mixture into the soup and bring to a boil. Cook and stir for about 2-3 minutes. Reduce heat to low and simmer for approx. 20-30 minutes.