1/2 lb. lean ground chuck or ground sirloin
3/4 c. chopped onion
3/4 c. shredded carrots (or diced small)
3/4 c. diced celery
1 t. dried basil
1 t. dried parsley flakes
4 Tbls. butter, divided
32 oz. chicken broth
4 c. diced peeled potatoes
1/4 c. unbleached all-purpose white flour
2 c. (8 oz. pkg.) American cheese, cubed or shredded - see note below
1-1/2 c. milk
3/4 t. salt
1/4 - 1/2 t. pepper
1/4 c. low-fat sour cream
In a 3-qt. saucepan, brown beef; drain and set aside.
In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 Tbls. butter until vegetables are tender (about 10 minutes).
Add broth, potatoes and meat; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small sauce pan, melt remaining butter. Add flour; cook and stir for 30-60 seconds until thick and bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes.
Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from heat; blend in sour cream.