Serves: 8
Total Calories: 443

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrot
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/2 cup all-purpose flour
1 (8-ounce) block Velveeta cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 - 1/2 teaspoon pepper
1/4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In same saucepan, sauté 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 10–12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir 3–5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. add cheese, milk, salt, and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.

Nutritional Facts:

Serves: 8
Total Calories: 443
Calories from Fat: 97

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