This soup hands down is my sons favorite. I always make a double batch and freeze half. Trust me, it will be enjoyed by all and you will be asked to make it again. It is that good.
1/2 pound ground beef
3/4 cup shredded carrot
3/4 cup chopped onion
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken stock
4 cups diced potatoes
1/4 cup flour
8 ounces Velveeta, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1. Cook ground beef, set aside.
2. In the same skillet with 2 tablespoons butter, sauté onion, celery, carrots, parsley and basil until tender.
3. Add the ground beef, chicken stock and potatoes, bring to a boil. Simmer gently for 10-12 minutes, or until the potatoes, are tender.
4. In a separate small skillet melt the remaining butter, stir in the flour and cook and stir until bubbly, 3-4 minutes.
5. Add this to the soup and stir well, bring to a boil one more time.
6. Stir in the salt, pepper, milk and velveeta. Stir until cheese has melted.
7. Remove pot from heat, stir in sour cream.
Ladle into bowls and serve with some crusty french bread.
Yield: 8 servings (2-1/4 quarts).
Recipe adapted from: Taste of Home