INGREDIENTS
1 pound ground beef
1/2 medium onion diced
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
4 tablespoons butter divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
2 cups shredded cheddar cheese plus extra for topping
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
INSTRUCTIONS
In a large soup pot (whichever one you use soup for), cook your ground beef, drain the grease, and remove it from the pot, set aside.
In the same pot, add 1 tablespoon butter, onion, carrots, celery, and basil. Cook until tender.
Add the broth, potatoes, and cooked ground beef. Bring to a boil.
Reduce heat, cover, and simmer 12 to 14 minutes, or until the potatoes are fork-tender.
In a small pot, add the remaining butter, and melt over medium heat. Once the butter has melted, add the flour, whisk and cook for 2 to 4 minutes, or until bubbly.
Add the roux (butter/flour mix) to the soup, and bring to a boil.
Cook and stir of a couple of minutes, reduce the heat to low.
Stir in cheese, milk, salt, and pepper. Stir until the cheese has melted.
Remove from the heat and stir in the sour cream, just before serving.
Top with additional shredded cheese.