1 pound ground beef 3/4 C chopped onion 3/4 C shredded carrots 3/4 C diced celery I sometimes just use the frozen mix bag of onion, carrots and celery (mirepox) 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter, divided 3 C chicken broth 4 cups potatoes peeled and diced 1/4 C all purpose flour 2 C (8 ounces) velveeta 1-1/2 C milk 3/4 teaspoon salt 1/4-1/2 teaspoon pepper 1/4 C sour cream

In a large saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. 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 3-5 minutes or until bubbly. (I usually have to have a little more butter than the remaining 3 tablespoons). 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 the heat; blend in sour cream.