Ingredients:
3/4 cup shredded carrots
1/4 to 1/2 teaspoon pepper
1-1/2 cups whole milk
4 tablespoons butter, divided
1/4 cup sour cream
3/4 teaspoon salt
2 to 4 cups shredded Velveeta
3 cups chicken broth
1/4 cup all-purpose flour
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3/4 cup diced celery
3/4 cup chopped onion
1/2 pound ground beef
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Directions:
-Cook the beef in a saucepan over medium heat for 6-8 minutes, or until it is no longer pink. Drain the water and set it aside. In the same pot, melt 1 tablespoon of butter over medium heat.
-Leave it to cook for 10 minutes or until the onion, carrots, celery, basil, and parsley are tender. Toss the potatoes, ground pork, and broth together in a pot and bring to a boil and cook for 12 minutes.
-In a skillet, heat the remaining butter. Cook, constantly stirring, for about 3-5 minutes, or until the flour is bubbling. Bring to a boil before pouring into the soup.
-Cook for 2 minutes, stirring once in a while. Reduce the temperature to a low level. Continue to cook, stirring in the cheese, milk, salt, and pepper until the cheese has melted. Take the skillet away from the heat and add the sour cream.