1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried parsley flakes
4 tbsp. (1/2 stick) butter, divided
3 cups chicken broth
4 cups shredded potatoes
1/4 cup all purpose flour
8 oz. Velveeta cheese
1 1/2 cups milk
3/4 tsp. salt
1/4-1/2 tsp. pepper
1/4 cup sour cream

In a 3-quart saucepan brown beef. Drain and set aside.

In the same saucepan, sauté onions, celery, carrots, and parsley in 1 tablespoon of butter, until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef. bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour. Cook and stir 3 to 5 minutes or until bubbly. Add to soup. Bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. remove from heat, blend in sour cream.

Yields 2 1/4 quarts.

Submitted by: Judy Brannock