3/4 c. chopped onion (1 small onion)
3/4 c. diced or shredded carrots (2-3 carrots)
3/4 c. diced celery (2-3 stalks)
1 tsp dried basil
1 tsp dried parsley
1 Tbs butter
3 c. chicken broth
4 c. potatoes, peeled and diced (4 small)
1/4 c. flour
2 c. shredded cheddar cheese
1 c. bacon, cooked and crumbed
1 1/2 c. milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. sour cream
Brown the ground beef in a 5 quart pot. Drain. Remove from pan and set aside. Melt butter and saute onion, carrots, celery, basil, and parsley until tender. Add the broth, potatoes, and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes until potatoes are tender. Meanwhile toss cheese and flour together in a bowl or ziploc bag. Set aside. When potatoes are tender, reduce heat and add cheese, bacon, milk, salt, and pepper to the soup. Stir until cheese is melted. Remove from heat and blend in sour cream. Serves 6-8.
adapted from therecipecritic.com
