(Stove Top and Crockpot Versions)
2 lbs. ground beef
1 Cup chopped onion
1 Cup shredded carrots
1 Cup diced celery
1 T dried basil
1 T parsley flakes
4 T butter (3 T reserved)
3 Cups Chicken Broth
4 Cups tri-color baby potatoes (non-peeled) (cut into halves)
¼ Cup flour
2 Cups Velveeta Cheese (16 oz.) – Cubed
1 ½ Cups Milk
¼ Cup Sour Cream
Directions: (Stove Top):
Brown ground beef, drain and set aside. To the same skillet add 1 T butter, onion, carrots, parsley, basil, celery, salt and pepper. Sauté until tender.
Add broth, potatoes (cut into halves) and beef. Bring to a boil. Reduce heat, cover and simmer 10-12 minutes until tender.
In another pan – melt 3 T butter. Add flour and cook until bubbly. Add to the soup and bring to a boil. Reduce heat to low. Add cheese and milk and stir until melted.
Add the sour cream. Serve and Enjoy!
Directions: (Crockpot Version):
Add the Ground Beef and all ingredients except, 3 T butter, flour, cheese, milk and sour cream.
Cook on low for six hours.
At ½ hour left of the cooking time, melt the butter in a pan and add the flour until smooth. Add the milk and stir until mixed through. Add to the soup in the crockpot.
Then, add the cheese and sour cream and stir until mixed together. Let cook for another ½ hour until the cheese melts fully.
Serve and Enjoy!