Ingredients
- 1 lb. ground beef
- 8 Tb. butter, divided
- (I used Smart Balance)
- 1-1/2 c. carrots, roughly chopped
- 1-1/2 c. celery, sliced
- 1 sm. onion, chopped
- fresh parsley, snipped, to taste
- basil, to taste
- 6 c. chicken broth
- 8 c. peeled and cubed potatoes
- 1/2 c. flour
- salt & pepper, to taste
- 3 c. milk
- (I used 1%)
- 1 lb. Velveeta cheese, cut into cubes
- (I used a little less)
- 16 ozs. container sour cream
Preparation
Step 1
In skillet over medium heat, cook ground beef. Drain; set aside.
In large stockpot over medium heat, melt 2 TB. butter. Add carrots, celery, onion, parsley and basil and saute until tender, about 10 minutes. Add chicken broth and potatoes; reduce heat to a simmer and cook until potatoes are tender.
While they are cooking, make the roux: In saucepan, melt remaining butter over medium heat. Add flour, salt and pepper. Whisk until bubbly and smooth, about a minute. Slowly add milk, stirring constantly until thickened. Add velveeta and stir until smooth and melted through. Add to broth and veggies.
Turn heat to low and add beef. Stir in sour cream just before serving.
When reheating, be sure to heat on low so sour cream will not curdle. (I added our sour cream to each serving).