3/4 cup chopped onion

3/4 cup grated carrot

3/4 cup diced celery

1 teaspoon basil

1 teaspoon Parsley flakes

2 14-1/2 oz. cans chicken broth

4 cups diced potatoes ( 1 3/4 lbs.)

4 tablespoons butter or margarine

1/4 cup flour

8 oz. Velveeta cheese or Mild Cheddar

1 1/2 cup Longmont Dairy Milk

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup sour cream

Brown the beef and drain. In the same pan, add 1 tablespoon of butter and sauté the onions, carrots, celery, basil and Parsley flakes, until tender. Add the chicken broth, potatoes and browned hamburger and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes ( until the potatoes are soft.)

While that is cooking, melt 3 tablespoons of butter in a small skillet. Add the flour, stir briskly and cook until bubbly. Add the flour mixture to the soup and stir for 2 minutes. Reduce the heat to low, add the cheese, milk, salt and pepper. Cook until the cheese melts. Remove from heat and stir in the sour cream. (serves 8. Yield 2 1/4 quarts)