This recipe comes from one of the teachers at the school where I used to work. She brought it to a potluck and everybody raved about it so she forwarded on the recipe. My husband also raved about it and has deemed it blog-worthy.
I usually buy ground beef in a large family size package or two when it goes on sale and brown most of it up immediately and then freeze it in 1 lb. packages to make for easy recipes. This one came together pretty quickly as a result.
3/4 c. chopped onions
3/4 c. chopped carrots
3/4 c. chopped celery
1 tsp. basil
1 tsp. parsley
1 Tbs. butter
3 c. chicken broth
1 pound ground beef, browned and drained
4 c. peeled, diced potatoes
3 Tbs. butter
1/4 c. flour
1 1/2 c. milk
1/4 c. sour cream
12 oz. processed American cheese (Velveeta or sliced American cheese)
salt & pepper
1. In large saucepan, saute onions, carrots, celery, basil, and parsley in butter until tender, about 10 minutes.
2. Add broth, potatoes, and beef. Bring to a boil, then reduce heat to simmer for 10 to 12 minutes until potatoes are tender.
3. Meanwhile, in a medium saucepan, melt butter. Stir in flour and cook for 2 to 3 minutes until bubbly.
4. Stir in milk and sour cream. Cook until thickened, stirring often. Add cheese and heat on low until melted smooth.
5. Add cheese sauce to soup. Stir until well blended. Add salt & pepper to taste.
source: Allyson M.