Cheeseburger Soup
 
1 pound ground beef  
1 small onion, chopped  
2 carrots, shredded  
1 rib celery, diced  
1 teaspoon basil  
4 Tbsps butter, divided  
3 cups chicken broth  
3 cups frozen hash brown potatoes  
1/4 cup flour  
8 ounces Velveeta, cubed  
1 1/2 cups milk  
Salt and pepper to taste  
1/4 cup sour cream
  
In a 3-quart saucepan brown beef. Drain and set aside.
 
In the same saucepan, saute onion, carrots, celery, 
basil and parsley in 1 tablespoon butter until vegetables 
are tender, about 5 minutes.
 
Add broth, potatoes and beef and bring to a boil. 
Reduce heat, cover and simmer for 5 - 10 minutes or 
until potatoes are tender. 

Meanwhile, in a small skillet melt remaining butter. 
Add flour and cook and stir for 3-5 minutes or until bubbly. 

Add to soup. Cook and stir soup for 2 minutes. 

Reduce heat to low. Add cheese, milk, salt and pepper and 
cook and stir until cheese melts. 

Remove from the heat; blend in sour cream.  
Serve with hot rolls or biscuits.