Fall weather brings that chill in the air and it makes us hungry for hearty soups.
1 pound ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp. dried basil
1 tsp. parsley
4 Tbsp. butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup flour
2 cups shredded cheddar or cheddar jack cheese
1 1/2 cups milk
1/4 cup sour cream
-In a large pot, melt 1 Tbsp. butter over medium heat. Cook and stir carrots, onions, celery and beef until beef is browned.
-Stir in basil and parsley.
-Add broth and potatoes. Bring to boil, then simmer until potatoes are tender, about 10-12 minutes.
-In a saucepan, melt 3 Tbsp. butter and stir in flour. Add the milk, stirring until smooth.
-Gradually add milk mixture to the soup, stirring constantly.
-Bring to a boil and reduce heat to simmer.
-Stir in cheese.
-When cheese is melted, add sour cream and heat through. Do not boil.