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Submitted by: Rhonda Gramstad from Brandon, SD
Originally shared on the web 04/28/2006

3/4 c. onion, chopped
3/4 c. carrots, shredded
3/4 c. celery, diced
1 t. dried basil
1 t. dried parsley
4 T. butter, divided
3 c. chicken broth
4 c. potatoes, peeled and diced
1/2 lb. ground beef, browned and drained
1/4 c. all-purpose flour
2 c. process American cheese, cubed
1-1/2 c. milk
3/4 t. salt
1/4 t. pepper
1/4 c. sour cream

Sauté onion, carrots, celery, basil and parsley in one tablespoon butter until vegetables are tender, about 10 minutes; add broth, potatoes and beef. Bring soup to a boil; reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender. Melt remaining butter in a small skillet; whisk in flour until bubbly, about 3 to 5 minutes. Add flour mixture to soup; bring to a boil. Heat and stir for 2 minutes; reduce heat to low. Add cheese, milk, salt and pepper; stir until cheese melts. Remove from heat. Blend in sour cream; serve warm.