- 6
- 40 mins
4/5
(1 Votes)
Ingredients
- 1 lb 1 lb ground beef
- 1 small 1 small onion, chopped
- 2 large 2 large carrots, shredded
- 1 1 rib celery, diced
- 1/2 teaspoons 1/2 teaspoons basil
- 2 teaspoons 2 teaspoons parsley
- 4 tablespoons 4 tablespoons butter
- 3 cups 3 cups chicken broth
- 1 (26 ounce) bag 1 (26 ounce) bag frozen hash browns
- 1 1⁄4 cup flour
- 8 ounces 8 ounces Velveeta cheese
- 1 1 1⁄2 cups milk
- salt and pepper
- 1 1⁄4 cup sour cream
Preparation
Step 1
Season and brown meat to taste.
Drain and put into a Dutch oven.
Add onion, carrots, basil, parsley, broth, and potatoes.
Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Mix and melt butter and flour until bubbly.
Add to soup mixture; cook and stir for 2 minutes.
Reduce heat to low, add cheese, milk, salt and pepper.
Cook until cheese melts.
Remove from heat; blend in sour cream.