½ pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
4 tablespoons butter (divided)
3 cups chicken broth
4 cups diced peeled potatoes
8 ounces process American cheese, cubed (2 cups)
1 ½ cups milk
¾ teaspoon salt
In a large saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, and basil in 1 tablespoon butter until vegetables are tender. Add 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 boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk and salt. Cook and stir until cheese melts.
Yield: 8 servings