1In a 3-quart saucepan, brown beef; drain and set aside.
2In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes.
3Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
While you are waiting:
1Meanwhile, in a small skillet, melt remaining butter.
2Add flour; cook and stir for 3-5 minutes or until bubbly.
3Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
4Add cheese, milk, salt and pepper; cook and stir until cheese melts.
5Remove from the heat; blend in sour cream.
June 3, 2016
Bring this soup to a pot luck dinner and everyone will be asking you for the recipe! A Wisconsin favorite!
3/4 cup shedded (or chopped) carrots
4 tbsp butter or margaine, divided
4 cups diced, peeled potatoes (1-3/4 lbs.)
8 oz. processed American cheese (Velveeta), cubed