1/2 pound ground beef
3/4 c chopped onion
3/4 c shredded carrots
3/4 c diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
5 Tablespoons butter, divided
2 cans chicken broth
4 cups peeled, diced potatoes
1/4 cup flour
2 cups (8oz) Velveeta, cubed (I used 16 oz. of Velveeta)
1 1/2 cup milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
In a 6-quart saucepan, brown beef; drain and set aside beef.
In the same saucepan, saute onion, carrots, celery, basil and parsley in 2 Tablespoons 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 pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly.
Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts.
Remove from heat; stir in sour cream.