Preparation Time

1 hour to prep all ingredients (can do ahead of time), then 1/2 hour cook time

Ingredients

• 1/2 pound ground beef
• 3/4 cup chopped onion
• 4 tablespoons butter, divided (1 tbsp & 3 tbsp)
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth
• 4 cups diced, peeled potatoes
• 1/4 cup flour
• 1 1/2 cups evaporated milk (1 12 fluid ounce can)
• 2 cups cubed cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup sour cream

Directions

• in a saute pan ground the brown beef; drain and set aside
• in same saute pan, saute onion in 1 tablespoon butter until tender
• add garlic, carrots, basil and parsley; saute about 3 minutes
• add broth, beef and potatoes; bring to a boil, reduce heat, cover and simmer for 15-20 minutes or until carrots and potatoes are tender
• meanwhile, melt 3 tbsp butter in a small skillet;add flour and cook, stirring 3-5 minutes
• gradually add evaporated milk, stirring constantly, and cook for 6-8 minutes
• gradually stir sauce into soup; bring to a boil and cook for 2 minutes
• reduce heat to low; add cheese, salt and pepper; continue to stir until cheese melts
• remove from heat and blend in sour cream