this soup is making the rounds again. Perfect for a family supper or to tote for lunch.Reheats easily.
1/2 to 3/4 pound ground chuck
4 tablespoons butter, divided
1 cup chopped onion
1 cup shredded carrots
1 cup diced celery
Palmful fresh chopped basil or 1 nice teaspoon dried basil
4 cups (a couple pounds approximately) cubed peeled potatoes
3 cups low sodium chicken broth or bit more if needed
1/4 cup flour
2 to 4 cups shredded Velveeta (go to taste)
1-1/2 cups whole milk
Salt and pepper to taste
1/4 to 1/3cup sour cream
For garnish: dill pickles
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Cook onion, carrots, celery and basil until vegetables are tender.
Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender. Meanwhile, melt remaining butter. Add flour; cook and stir until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.