Ingredients

• 1/2 Pound Hamburger
• 3/4 Cup Onion, Chopeed
• 3/4 Cup Carrots, Shredded
• 3/4 Cup Celery, Diced
• 1 Teaspoon Dried Basil
• 1 Teaspoon Parsley Flakes
• 4 Tablespoons Butter, Divided
• 3 Cups Chicken Broth
• 4 Cups Potatoes, Peeled and Diced
• 1/4 Cup All-Purpose Flour
• 2 Cups Processed American Cheese, Cubed
• 1 1/2 Cups Milk
• 3/4 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/4 Cup Sour Cream

Directions

1. In a 3-quart saucepan, brown beef, drain and set aside.
2. In the same saucepan, saute onions, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
3. Add broth, potatoes, and beef, bring to a boil.
4. Reduce heat, cover and simmer 10-12 minutes until potatoes are tender.
5. Meanwhile, in a small skillet melt remaining butter. Add flour, cook and stir 3-5 minutes or until bubbly. Add to soup and bring to a boil. Cook and stir 2 minutes. Reduce heat to low.
6. Add cheese, milk, salt and pepper. Cook and stir until cheese melts.
7. Remove from heat, blend in sour cream.