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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | pound | Beef, ground, 80% lean meat / 20% fat, raw | 3/4 | large | Onion, chopped | 1 1/2 | medium | Carrots, raw | 3/4 | cup, strips | celery | 1/3 | tablespoon | basil | 1/4 | tablespoon | parsley flakes | 1/4 | cup | butter | 3 | cups | chicken broth (10.5 ounce can) | 1 2/3 | large (3" to 4-1/4" dia.) | potatoes | 1/4 | cup | all-purpose flour | 2 | Usda default (100 gm - 4 oz) | Velveeta cheese | 1/3 | quart | milk | 1/4 | cup | sour cream |
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Steps
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Sequence
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Step
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| | 1 | In a 3 quart saucepan, brown beef; drain and set aside. | | 2 | In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until tender, about 10 minutes. | | 3 | Add the broth, potatoes, beef; bring to a boil. | | 4 | Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. | | 5 | In a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. | | 6 | Add to soup; bring to a boil. Cook and stir for 2 minutes. | | 7 | Reduce heat to low. Stir in the cheese and milk; cook and stir until cheese melts. | | 8 | Remove from the heat; blend in sour cream. |
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