Image courtesy:

Image courtesy:


  • 1 pound ground beef
  • 1 onion, chopped
  • 2 carrots, shredded
  • 1 stalk celery, diced
  • 1 teaspoon dried basil
  • 2 tablespoons dried parsley
  • 4 tablespoons margarine
  • 3 cups chicken broth
  • 3 cups hash brown potatoes
  • 1/4 cup all-purpose flour
  • 8 ounces processed cheese food
  • 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. Add sour cream. Stir well. Serve immediately.