Cheese Burger Soup

4 tbsp butter or margarine 60 mL
3/4 cup chopped onion 175 mL
3/4 cup shredded carrots 175 mL
3/4 cup chopped celery 175 mL
1/2 lb ground beef 225 g
1 tsp dried basil 5 mL
1 tsp dried parsley 5 mL
3 cups chicken broth 750 mL
4 cups cubed potatoes 1 L
1/4 cup all-purpose flour 60 mL
2 cups cubed Velveta 500 mL
1-1/2 cups milk 350 mL
1/4 cup sour cream 60 mL

In a large pot, melt 1-tbsp/15-mL butter or margarine over medium heat: cook and stir vegetables and beef, until beef is brown.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.

Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Chef's Note

Something that everyone will love. This is my favorite thing to fix because it doesn't matter how much you fix...it's always gone.