1/2 lb. ground beef
3/4 cup chopped white onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
5 Tbsp. unsalted butter, divided
2 cans low-sodium chicken broth
4 cups peeled, diced potatoes
1/4 cup flour
2 cups (8oz) Velveeta, cubed
1 1/2 cup milk
3/4 tsp. salt and 1/2 tsp. black pepper
1/4 cup sour cream
In a 6-quart saucepan, brown beef; drain and set aside beef.
In the same saucepan, sautee onion, carrots, celery, basil and parsley in 2 Tbsp. 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 pan, melt remaining 3 Tbsp. of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes.
Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts.
Remove from heat; stir in sour cream.
Makes 8 servings
I discovered this amazing soup on Dine & Dish. I should be upset with Kristen for introducing me to this heart attack-in-a-bowl recipe, but decided it isn't any worse for me than half the recipes on my blog! I'll just have to try to limit the frequency of making this delicious soup to no more than once a month. Yummmm-O!!!