In the blink of an eye,
everything can change.
So forgive often
and love with all your heart.
You may never know when
you may not have that chance again..
And for a cool winter day.
1 pound ground beef 3/4 cup chopped onion
3/4 cup shredded carrots 3/4 cup diced celery
1 teaspoon dried basil 1 teaspoon dried parsley flakes
4 tablespoons butter divided 3 cups chicken broth
4 cups peeled and diced potatoes 1/4 cup all purpose flour
2 cups of Velveeta processed cheese cubed or
2 cups shredded cheddar cheese
1 1/2 cups milk 3/4 teaspoon salt
1/4 to 1/2 teaspoon black pepper 1/4 cup sour cream
Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.
Saute until tender.
Add the broth, potatoes and beef and bring to a boil.
Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet melt remaining butter (3 T) and add the flour.
Cook and stir for 3-5 minutes or until bubbly.
Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts.
Remove from heat and blend in sour cream.