Ingredients

• 4 tablespoons butter , divided
• 0.5 pounds lean ground beef
• 0.75 cups chopped onion
• 0.75 cups shredded carrots
• 0.75 cups chopped celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 cups cubed potatoes
• 3 cups chicken broth
• 0.25 cups all-purpose flour
• 1.5 cups milk
• 2 cups cubed Cheddar cheese
• 0.25 cups sour cream
• sliced green onions for garnish

Instructions

1. 1 Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
2. 2 Stir in basil and parsley. Add potatoes and broth and bring to a boil; reduce heat to low and simmer until potatoes are tender, 10 to12 minutes.
3. 3 Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour and whisk until smooth, about 1 minute. Gradually whisk in milk; simmer and stir until sauce is thick and smooth.
4. 4 Stir sauce into soup, stirring constantly. Bring to a boil; reduce heat to low and stir in cheese until melted. Add sour cream; stir until just heated through.
5. 5 Serve hot, garnished with sliced green onions. Enjoy!

Nutrition per serving