Yummy Soup

Last night, we made this cheeseburger soup recipe, and I thought it was good enough to share. I only used 4 oz. of Velveeta, and it was still very flavorful, without the extra calories.

1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 t. dried basil
1 t. dried parsley flakes
4 T. butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
8 oz. Velveeta
1 1/2 cups milk
1 t. salt or seasoned salt
1/2 t. pepper
1/4 cup sour cream

In a 3 quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 T 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. 8 servings.