Ingredients
450 g ground beef
1 onion, finely chopped
2 carrots, grated
1 stalk celery, finely diced
1 tsp dried basil
2 tbsp dried parsley
60 g margarine
720 ml chicken broth
450 g hash brown potatoes
30 g all-purpose flour
225 g processed cheese
360 ml milk
salt and pepper to taste
60 g sour cream
Directions
Step 1
In a 3-quart saucepan, cook the ground beef over medium-high heat until browned and crumbly (about 5 to 7 minutes). Remove the beef and set it aside.
Step 2
In the same saucepan, heat 15 g of butter, then add the onion, carrots, celery, basil, and parsley. Cook and stir until the vegetables are tender (about 3 to 5 minutes). Add the chicken broth, hash brown potatoes, and the browned beef. Bring the mixture to a boil, then reduce the heat, cover, and simmer until the potatoes are tender (about 5 to 10 minutes).
Step 3
Meanwhile, melt the remaining 45 g of butter in a small skillet. Add the flour and cook, stirring until smooth (about 1 minute). Add this to the soup and cook and stir for 2 minutes. Reduce the heat to low.
Step 4
Add the processed cheese, milk, salt, and pepper. Cook and stir until the cheese melts. Remove from the heat, add the sour cream, and stir well. Serve immediately.