1 lb. ground beef
3/4 c. chopped onion
3/4 c. chopped carrots
3/4 c. diced celery
1 tsp. dried basil
3 T. butter, divided
3 c. chicken broth
4 c. potatoes, peeled & diced
1/4 c. flour
1/2 of a large block of processed cheese loaf, diced
1 1/2 c. milk
1/4 c. sour cream
1 T. old bay seasoning
salt & pepper to taste
*For an added variation, you can also add is a couple slices of cooked & crumbled bacon strips.
In a skillet, cook beef until browned & no longer pink. Drain and set aside.
In a large pot, saute onion, carrots, celery and basil in 1 T. butter until vegetables are softened; about 5 minutes.
Stir in broth, potatoes and beef. Cover, reduce heat and simmer until potatoes are tender, about 15 minutes.
In a saucepan melt remaining butter and whisk in flour to make a roux.
Briskly stir roux into soup mixture. Let simmer about 5 minutes.
Now add in cheese, milk, Old Bay, salt and pepper. Cook, stirring constantly until cheese melts.
Remove from heat and blend in sour cream. Serve warm.
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