Cheeseburger Soup

1  lb.		ground beef
1-1/2  cups		chopped onion
1-1/2  cups		shredded carrots
1-1/2  cups		diced celery
2  teaspoons		dried basil
2  teaspoons		dried parsley flakes
8  tablespoons		butter, divided
6  cups		chicken broth
1-3/4  lb.		cups diced peeled potatoes
1/2  cup		all-purpose flour
8  ounces		process cheese (Velveeta)
3  cups		milk
1-1/2  teaspoons		salt
1  teaspoon		pepper
1/2  cup		sour cream

Tip: Click on the ingredient links to learn the nutritional information for all the Cheeseburger Soup ingredients. The serving size for any ingredient in Cheeseburger Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).