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Submitted by Karon Vavra of Homer, Nebraska

1/2 lbs. hamburger

4 Tbsp. butter, divided

3/4 C. chopped onion

3/4 C. shredded carrots

3/4 C. diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

4 C. cubed peel potatoes

3 C. chicken broth

1/4 C. flour

1 - 16 oz. pkg. Velveeta Cheese cubed

1 1/2 C. milk

1/2 C. sour cream

salt and pepper to taste

In a large sauce pan over a medium heat, cook the hamburger; drain and set aside. Melt 1 Tbsp. butter in the sauce pan. Saute onion, carrots, celery, basil and parsley until tender; about 10 minutes. Add potatoes, hamburger and broth; bring to a boil. Reduce heat ans simmer covered until potatoes are tender; about 10 to 12 minutes. Meanwhile, in a small pan or skillet, melt remaining butter. Add flour and milk; stir until bubbly. Add soup mixture. Bring to a boil-cook; 2 minutes. Reduce heat to low. Stir in cheese. Salt and pepper to taste. cook until cheese is melted. Remove from heat, blend in sour cream and serve.


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