Submitted by Rob Kaczmarek, Havenstone Men B2
| 1/2 | lb. ground beef |
| 3/4 | cup chopped onion |
| 3/4 | cup carrots, shredded |
| 3/4 | cup celery, diced |
| 1 | tsp. dried basil |
| 1 | tsp. dried parsley flakes |
| 4 | Tbsp. butter, divided |
| 3 | cups chicken broth |
| 4 | cups potatoes, peeled and diced |
| 1/4 | cup all purpose flour |
| 2 | cups shredded cheese |
| 1 1/2 | cup milk |
| 3/4 | tsp. salt |
| 1/4 | tsp. pepper |
| 1/4 | cup sour cream |
Brown ground beef in a 3-quart saucepan. Drain and set aside. In the same saucepan, add 1 tablespoon butter and onion, carrots, parsley flakes, basil and celery. Sauté until tender. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes until potatoes are tender. In a small skillet, melt remaining butter and add flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
