I am anxiously awaiting for Fall weather to arrive so I can start making warm, hearty soups. I am plan on posting soups every week for the next month or two, so sorry if you don't like soups. (we love them at this house) I would love to hear your favorite soup so post it in the comments! I love feed back! Enjoy this rich soup that takes only one bowl to fill you up.
1/2 pound ground beef
3/4 c chopped onion
3/4 c shredded carrots
3/4 c diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
5 Tablespoons butter, divided
2-3 cans chicken broth (depending on how thick you want it)
4 cups peeled, diced potatoes (or unpeeled red potatoes)
1/4 cup flour
2 cups (8oz) Velveeta, cubed
1 1/2 cup milk
3/4 teaspoon salt and 1/2 teaspoon pepper
1/4 cup sour cream
In a 6-quart saucepan, brown beef; drain and set aside beef. In the same saucepan, saute onion, carrots, celery, basil and parsley in 2 Tablespoons 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 Tablespoons 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.