1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. chopped or shredded carrots (I used chopped because I only had whole carrots and I’m too poor to own fancy things like graters, but shredded would prob be bomb)
3/4 c. diced celery
1 tsp. dried parsley flakes
4 T. butter
1/4 c. flour
2 c. cubed processed American cheese
1 1/2 c. milk
Salt & Pepper to taste
3 c. diced, peeled potatoes
1/4 c. sour cream
1. First, brown the beef in a pot (3 qt).
2. Drain that and set it aside. You can keep the drippings in the pan for step 3.
3. In the same pot, saute your onions, carrots, celery and basil in about 1 T. of butter and/or the drippings. Do this for about 10 minutes. The carrots and celery will turn a bright color, and the onions should be clear.
4. Add the broth and beef (and potatoes, optional). Bring it to a boil.
5. Reduce the heat, cover the pot and let it simmer for about 10 minutes (if you are cooking with potatoes, simmer until they are tender; should still be about 10-12 minutes)
6. While that’s chilling out, take a small skillet and melt some butter (start with 3 T.) and then add your flour. Cook and stir for 3-5 minutes, or until it’s bubbly.
7. Add the flour mixture to the soup and bring it to a boil again. Stir for 2 minutes.
8. Reduce the pot to low heat. Add the cubes of cheese, milk, and some salt and pepper. Cook and stir until the cheese melts.
9. Have a little taste test. Adjust salt & pepper to taste.
10. Remove the pot from the heat and, if you’d like to add sour cream, now is the time to do it. 8 Servings