½ lb. ground meat
¾ c. chopped onion
¾ c. shredded carrots
¾ c. diced celery
1 tsp. basil
1 tsp. parsley
4 tbsp. butter divided
3 c. chicken broth
1-3/4 lbs. peeled cubed potatoes
¼ c. flour
2 c. American cheese cubes
1-1/2 c. milk
¾ tsp. salt
½ tsp. pepper
¼ c. sour cream
In saucepan brown the beef; drain and set aside. In the same saucepan, sauté onions, carrots, celery, basil and parsley in 1 tablespoon of the butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce the heat; cover and simmer for 15 minutes or until potatoes are tender. Meanwhile in same skillet melt the remaining butter, add flour; cook and stir for 3 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 till cheese is melted. Remove from the heat and add sour cream. Serve.
