Found this recipe in the April issue of Taste of Home: Soups Magazine, stick to your ribs good! Made a few tweaks to my liking from their recipe.

Ingredients

• 1 Lb. Ground Beef
• 4 Tbsp butter, divided
• 3/4 Cup chopped Onion
• 3/4 Cup shredded Carrots (roughly 2 carrots)
• 3/4 Cup diced Celery (1 celery stalk)
• 1 Tsp dried Basil
• 1 Tsp dried Parsley flakes
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes (I use frozen hash potatoes)
• 3 cups Chicken broth
• 1/4 Cup all-purpose flour
• 16 Oz. Velveeta Cheese, cubed
• 1-1/2 cups whole milk
• 3/4 Tsp salt
• 1/4 Tsp pepper
• 1/4 cup sour cream

Cooking Directions

1. In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Notes:

— Add crumbled cooked bacon for bacon cheese burger goodness!

— I use 1lb of beef vs the 1/2lb the original recipe calls for, I don’t feel the original recipe has enough meat in it.