Ingredients

• 1/2 pound hamburger
• 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 or margarine divided
• 3 cups chicken broth
• 4 cups diced peeled potatoes 1 3/4 pounds
• 1/4 cup all purpose gluten free flour
• 8 ounce process American Cheese I just used cheddar
• 1 1/2 cups milk
• 3/4 teaspoon salt or more, just to taste
• 1/4 teaspoon pepper or more, just to taste
• 1/4 cup sour cream

Directions

In a 3 qt.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 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.