The kids will love this on that first chilly day of fall!

1/2 lb. hamburger
3/4 cup chopped onion
3/4 cup grated carrot
3/4 cup diced celery
1 teaspoon basil
1 teaspoon Parsley flakes
2 14-1/2 oz. cans chicken broth
4 cups diced potatoes ( 1 3/4 lbs.)
4 tablespoons butter or margarine
1/4 cup flour
8 oz. Velveeta cheese or Mild Cheddar
1 1/2 cup Longmont Dairy Milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream

Brown the beef and drain. In the same pan, add 1 tablespoon of butter and sauté the onions, carrots, celery, basil, and Parsley flakes, until tender. Add the chicken broth, potatoes, and browned hamburger and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes (until the potatoes are soft).

While that is cooking, melt 3 tablespoons of butter in a small skillet. Add the flour, stir briskly and cook until bubbly. Add the flour mixture to the soup and stir for 2 minutes. Reduce the heat to low, add the cheese, milk, salt, and pepper. Cook until the cheese melts. Remove from heat and stir in the sour cream.
Serves 8. Yield 2 1/4 quarts

Thanks to Diana Pearson for this recipe.