Submitted by Cheryl Wetzel, Jay, Okla.


• 1/2 pound ground beef

• 4 Tbsp butter, divided

• 3/4 C chopped onions

• 3/4 C shredded carrots

• 3/4 C diced celery

• 1 tsp dried basil

• 1 tspdried parsley flakes

• 2 cans sliced potatoes

• 3 C chicken broth

• 1/4 C all-purpose flour

• 16 ounces Velveeta process cheese, cubed

• 1 1/2 C whole milk

• 3/4 teaspoons salt

• 1/4 teaspoon pepper

• 1/4 C sour cream


In a large saucepan over medium heat, cook and crumble ground beef until no longer pink. Drain and set aside. In the same pan, melt 1 Tbsp butter over medium heat. Cook onions, carrots, celery, basil and parsley until tender. Add potatoes, beef and broth. Simmer covered 15 to 20 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour, cooking and stirring until bubbly, about 3 to 5 minutes. Add to soup. Reduce heat to low. Stir in cheese, milk, salt and pepper. Cook until the cheese melts. Add to the other ingredients in the saucepan and blend in sour cream. Simmer and serve.


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