Description

This soup is a delicious comfort food, especially on cold days. It's hearty and tasty and can be ready in less than one hour.

Ingredients

• 1/2 - 3/4 lb. ground beef
• 4 T. butter, divided
• 3/4 c. chopped onion
• 3/4 c. shredded carrots
• 3/4 c. diced celery
• 1 t. dried basil
• 1 t. dried parsley flakes
• 1 3/4 lb. (about 4 c.) peeled, cubed potatoes
• 3 c. chicken broth
• 1/4 c. all-purpose flour
• 8 - 16 oz. Velveeta cheese, cubed*
• 1-1/2 c. whole milk
• 3/4 t. salt
• 1/4 - 1/2 t. pepper
• 1/4 c. sour cream
• onion rings, croutons, French fried onion rings, bacon, pickles and thinly sliced green onions, optional toppings

Steps

1. In a large pot over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; discard grease; set beef aside.
2. In same pot, melt 1 T. butter over medium heat; saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil; reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
3. In a small skillet, melt remaining 3 T. butter; add flour; cook and stir until bubbly, 3-5 minutes; add to soup. Bring to a boil; cook and stir 2 minutes. Reduce heat to low; stir in cheese, milk, salt and pepper; cook until cheese melts.