1/2 pound Ground Beef
3/4 cup Chopped Onion
3/4 cup Shredded Carrots
3/4 cup Diced Celery
1 tsp Dried Basil
1 tsp Dried Parsley Flakes
4 tbsp Butter Or Margarine, Divided
3 cups Chicken Broth
4 cups Diced Peeled Potatoes (1 -3/4 Pounds)
1/4 cup All-Purpose Flour
8 oz Cheese, American recommended, Cubed (2 Cups)
1-1/2 cups Milk
3/4 tsp Salt
1/4 to 1/2 tsp Pepper
1/4 cup Sour Cream
In a 3-qt. Saucepan, brown beef; drain and set aside.
In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon 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.