Springtime may not be the best time to be talking "soup", but, we still might have some chilly weather before things start warming up.
I have been making this soup since 1996, when I discovered it in a Taste of Home magazine. It is yummy in the tummy.
1/2 to 1 pound ground beef (I use 1 pound because I like it beefy)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley
4 TBSP. butter - divided
3 cups chicken broth
4 cups diced potatoes (peeled or unpeeled - I don't peel)
1/4 cup flour
8 oz. processed American cheese, cubed
1 1/2 cups milk
3/4 tsp. salt
1/2 tsp. pepper
1/4 cup sour cream
In 3 qt. sauce pan, brown the beef; drain and set aside. In the same sauce pan, saute onions, carrots, celery, basil and parsley in 1 TBSP butter until vegetables are tender--about 10 min. Add broth, potatoes,and beef; bring to a boil. Reduce heat; cover amd simmer for 10 -12 min. or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir 3 -5 min. or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 min. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from heat and blend in sour cream.
Prepare to give your taste buds a party.
Makes 8 servings.