45 Minutes total

-(1/2) pound ground beef (use 1 pound)
-(3/4) cup chopped onion
-(3/4) cup shredded carrots
-(3/4) cup diced celery
-1 teaspoon dried basil
-1 teaspoon dried parsley flakes
-4 tablespoons butter, divided
-3 cups chicken broth
-4 cups peeled and diced potatoes
-(1/4) cup all purpose flour
-2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 -cups shredded cheddar cheese
-(1 1/2) cups milk
-(3/4) teaspoon salt
-(1/4) to (1/2) teaspoon pepper
-(1/4) cup sour cream

-Brown the ground beef in 3 quart saucepan.
-Drain and set aside.
-In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.
- Saute until tender.
-Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
-In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly.
- Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
-Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.