taken and slightly adapted from Taste of Home
1 lb ground beef
1 onion chopped
3 carrots grated
3 stalks celery chopped
1 1/2 tsp basil
1 1/2 tsp parsley flakes
4 1/2 c. beef broth
2 large potatoes peeled and diced (mine were really big)
4 T butter
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
Salt and pepper to taste
1/3 c. sour cream
Brown the beef and set aside. Saute the vegetables, basil and parsley in a little oil or butter until tender. Add broth, potatoes and beef and bring to a boil . Reduce heat, cover and simmer until potatoes are soft. In small saucepan, melt butter and add flour. Cook for a minute or two and then add the milk. Whisk well and add to the soup. Bring to a boil and cook and stir for 2-3 min. Reduce heat to low and slowly stir in the cheese until melted and salt and pepper to taste. Stir in sour cream.
