½ lb ground beef
¾ cup shredded carrots or sliced carrots
¼ cup chopped onion
¾ cup diced celery
1 tsp dried parsley flakes
1 tsp dried basil
2 cans chicken broth
4 cups diced and peeled potatoes
¼ cup flour
½ tsp pepper
¼ tsp salt
2 cups milk
8oz Velveeta cheese – cubed
In a 3qt stock pan, brown ground beef. Drain fat, and remove meat from pan. Set aside.
In the same pan, melt the butter, and sauté the carrots, onion, and celery, basil and parsley for 5-10 minutes. Add broth, potatoes and beef. Bring to a boil. Cover and simmer for about 10 minutes until potatoes are tender.
In a blender mix the flour, salt, pepper and milk together. Blend until smooth.
Return the heat on the stove to high, and pour this mixture into the vegetable mixture. Stir until thickened. Add cheese cubes. Let it sit for about 10 minutes or until cheese is completely melted. Stir and then serve.