Total Recipe Yield: Serves 8-10
Portion Size: 1 to 1 1/2 cups
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No

Ingredients

  • 1/2 Ib hamburger
  • 3/4 cup finely chopped carrots
  • 3/4 cup chopped onion
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter (divided)
  • 3 cups chicken broth
  • 4 cups peeled, diced potatoes
  • 8 ounces Velveeta cubed
  • 1/4 cup flour
  • 3/4 teaspoon salt
  • 1 1/2 cup milk
  • 1/4 cup sour cream
  • 1/4 teaspoon pepper

Directions

  • In a medium saucepan, brown hamburger; drain and set aside.
  • In the same saucepan, sauté carrot, onion, celery, basil and parsley in 1 tablespoon butter until veggies are tender, about 10 minutes.
  • In a medium soup pot, combine hamburger, sautéed vegetables, broth and potatoes. Bring to a boil.
  • Reduce heat; cover and simmer about 10-12 minutes or until potatoes are tender.
  • Meanwhile, in a small skillet, melt remaining butter. Add flour. Cook and stir for 3-5 minutes or until bubbly. Add to soup after potatoes are tender. Bring to a boil.
  • Cook and stir for 2 minutes. Reduce heat to low.
  • Add Velveeta, milk, salt and pepper. Cook and stir until cheese is melted. Remove from heat.
  • Stir in sour cream and serve.