This is one of my favorite soup recipes. It’s not terribly health conscious, but I haven’t met a person yet that didn’t think it was delicious. It’s also a great soup to bring to a pot luck dinner in a crock pot to impress your friends, family, and coworkers.

Ingredients

• 1/2 lb. ground beef
• 3/4 cup chopped onion
• 3/4 cup shedded (or chopped) carrots
• 3/4 cup diced celery
• 1 tsp. dried basil
• 1 tsp. dried parsley flakes
• 4 tbsp. butter or margaine, divided
• 3 cups chicken broth
• 4 cups diced, peeled potatoes (1-3/4 lbs.)
• 1/4 cup all-purpose flour
• 8 oz. processed American cheese (Velveeta), cubed (2 cups)
• 1-1/2 cups milk
• 3/4 tsp. salt
• 1/4 to 1/2 tsp. pepper
• 1/4 cup sour cream

Directions:

In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 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 the heat; blend in sour cream.

Yields: 8 servings (2-1/4 quarts)