1/2 lb browned hamburger
4 cups diced potatoes
3/4 cup chopped onions
1/4 cup flour
3/4 cup shredded carrots
8 oz Velveeta
3/4 cup diced celery
1 1/2 cup milk
1 tsp dried basil
3/4 tsp salt
1 tsp dried parsley flakes
1/4 tsp pepper
3 cups chicken broth
1/4 cup sour cream

Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add broth, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender.

Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to 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 and stir in sour cream.

Stacy's Notes - Made this January 2005. Really good! I made several changes, including using 1 lb of meat and about 1 cup each of onion and carrots (since I didn't use celery). So, I decided to add more liquid and added about 4 to 4 1/4 cups of chicken broth. Tim liked the consistency this way, but I thought it should have been a little thicker. I had problems making the roux in a separate skillet per these instructions, so I did it my way (slowly, with a little flour at a time). Used 8 oz of Light Velveeta, maybe next time use a bit more to make it cheesier. I served this with Gail's corn muffins which are delicious and very moist. A keeper!