1 lb. ground chuck
1/4 c. celery
1/4 c. carrots
3/4 c. onion
4 tbsp. butter
1/2 c. milk
1/4 c. flour
10 oz. Velveeta cheese
1 tbsp. parsley flake
3 c. chicken broth
4 c. diced potatoes
1/4 c. sour cream
Salt and Pepper to taste
garlic powder to taste

Brown and drain meat. Finely chop celery, carrots and onion and sauté with 2 Tbsp. butter until tender. Add chicken broth, half cup of water, diced potatoes, parsley flakes, and beef. Bring to boil then reduce heat. Cover and simmer until potatoes are tender.

In small pan melt butter and stir in flour, mixing well. Add milk and whisk till blended.

Add mixture to soup and bring to boil. Melt cheese in separate pan with a add small amount of soup. Add cheese and sour cream to soup.