Cheeseburger Soup

Made by Polly

½ pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
4 cups chicken broth
4 cups peeled and diced potatoes
¼ cup flour
8 ounces processed American Cheese cubed
1 ½ cups milk
¾ teaspoon salt
½ teaspoon pepper
¼ cups sour cream

In a saucepan brown beef; drain and set aside. In the same saucepan sauté onion, carrots, celery, basil and parsley in tablespoon butter until vegetables are tender, about 10 min. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3 minutes. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream. Yields: 8 serving (2 ¼ quarts)