1 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
4 tbs butter, divided
3 cups chicken broth
4 cups peeled & diced potatoes
1/4 cup flour
16 oz velveeta cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/4-1/2 tsp pepper
1/4 cup sour cream

brown the ground beef in a 3 qt saucepan. drain and set aside.

in the same saucepan, melt 1 tbs butter and add onion, shredded carrots, and celery. sauté until tender.

add the broth, potatoes and ground beef and bring to a boil. reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

in a small skillet, melt remaining 3 tbs butter and add the flour. cook and stir for 3-5 minutes or until bubbly. add to the soup and 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 the cheese melts. remove from heat and blend in sour cream.

8 servings