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1/2 lb. Ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 Tbsp. butter or margarine, divided
3 c. chicken broth
4 c. diced peeled potatoes (1-3/4 pounds)
1/4 c. flour
8 oz. process American cheese, cubed (2 cups)
1-1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In the same
saucepan, saute onions,carrots, celery, basil and parsley in 1
tablespoon of 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
cream together softened butter and flour and add to soup; bring to
a boil. Cook and stir until thickened. Reduce heat to low. Add
cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from the heat; blend in sour cream. Yield: 8 servings
(2-1/4 quarts).

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