1 pound ground beef
1 small onion, chopped
2 carrots, shredded
1 rib celery, diced
1 teaspoon basil
4 Tablespoons butter, divided
3 cups chicken broth
3 cups frozen hash brown potatoes
1/4 cup flour
8 ounces process American cheese (Velveeta), cubed
1 1/2 cups milk
Salt and pepper to taste
1/4 cup 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 5 minutes. Add broth, potatoes and beef and bring
to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until
potatoes are tender. Meanwhile, in a small skillet melt remaining butter.
Add flour and cook and stir for 3-5 minutes or until bubbly. Add to
soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese,
milk, salt and pepper and cook and stir until cheese melts. Remove from
the heat; blend in sour cream.
Yield: 6 servings