A new family favorite:
In a 3-qt saucepan, brown 1/2 pound beef; drain and set aside. In the same saucepan, saute 3/4 cup chopped onion, 3/4 cup shredded carrot, 3/4 cup diced celery, 1 teaspoon dried basil, and 1 teaspoon dried parsley flakes. Add 1 tablespoon butter to saute in. Saute until veggies are tender, about 10 minutes.
Add 3 cups chicken broth, 4 cups diced peeled potatoes, and the drained beef from earlier. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes.
Meanwhile, in a small skillet, melt 3 tablespoons of butter. Add 1/4 cup flour; cook and stir for 3-5 minutes (till bubbly). Add this to the soup once it has simmered. Bring soup to a boil; cook and stir for 2 minutes.
Reduce heat on soup to low. Add 8 ounces of cubed Velveeta cheese, 1 1/2 cup milk, 3/4 teaspoon of salt, and 1/4-1/2 teaspoon of pepper. Cook and stir until cheese melts.
Remove the soup from the heat, blend in 1/4 cup sour cream, and you’re ready to go!
Very delicious, also very filling, makes a lot of food. Enjoy!