1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. (1/2 stick) butter, divided
1 (32 oz.) box chicken broth (Swanson)
4 cups diced peeled potatoes
1/4 cup all-purpose flour
8 oz. (1/4 of 2 lb. block) Velveeta cheese, cubed
1 1/2 cups milk
3/4 tsp. salt (optional)
1/4 to 1/2 tsp. pepper
1/4 cup dairy sour cream

In a 3-quart saucepan, brown beef; drain and set aside.

In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add chicken 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 for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in cubed cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in dairy sour cream. Serve.

Makes 8 servings (2 1/4 quarts).

Submitted by: Regina