Cheeseburger soup

1/2 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. parsley flakes
4 tbsp. butter (divided)
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
2 cups (8 oz) 2% velveeta
1 1/2 cups skim milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream

In a 3-qt saucepan, cook beef until no longer pink; drain and set aside. In the same saucepan, saute onion, 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 and simmer for 10-12 min or until potatoes are tender.

Meanwhile in a small skillet, melt remaining butter. Add flour; cook and stir for 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 the heat; blend in sour cream

8 servings (2-1/4 quarts)

Number of Servings: 8

Recipe submitted by SparkPeople user MARNE1H.