From All Recipes-serves 6
1-1/4 pounds ground beef
1-1/4 onion, chopped
2-1/2 carrots, shredded
1-1/4 stalks celery, diced
1-1/4 teaspoons dried basil
2 tablespoons and 1-1/4 teaspoons dried parsley
1/4 cup and 2 teaspoons margarine
3-2/3 cups chicken broth
3-2/3 cups hash brown potatoes
1/4 cup and 2 teaspoons all-purpose flour
8 ounces shredded cheddar cheese
1-3/4 cups and 1 tablespoon milk
salt and pepper to taste
1/4 cup and 2 teaspoons sour cream
Directions
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.
My changes will be to use real diced potatoes & instead of flour....add instant potato flakes to thicken.Diced pepper or pimento to sprinke on would add color.