• 1 lb ground beef
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups Velveeta (cubed) or 2 cups shredded cheddar cheese
• 1 ½ cups milk
• ¾ teaspoon salt
• ¼ - ½ teaspoon pepper
• 1/4 cup sour cream
• TM Sassy and TM Elixer (season with your heart

• Brown the ground beef in a 3 quart saucepan. Drain and set aside. Add TM as you feel to meat.
• 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. Add TM as you feel. Taste as you go.
• In a 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.
• Top with a choice of pickles, bacon, cheese, green onions

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