This is a great, hearty soup that turns into a thick, cheesy stew for left-overs.
1 lb ground beef
3/4 cup onion, chopped
3/4 cup carrots, shredded or finely chopped
3/4 cup celery, diced
1 cup frozen peas
1 tsp basil
1 tsp parsley (optional)
3 cups chicken broth
4 cups potatoes, peeled and cubed
1 1/2 cups milk
1/4 cup flour
2 cups cheddar cheese, grated
1/4 cup sour cream
In a large soup pot, cook and stir onion, carrots and celery with beef until beef is brown. Skim off any fat from beef. Stir in peas, basil and parsley (if using). Add broth and potatoes. Bring to a boil; simmer until potatoes are tender (10-12 minutes).
In a small bowl, combine milk and flour until smooth (use a small wire whisk). Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese has melted, add sour cream and heat through. Be sure not to allow the soup to boil once sour cream has been added.
Originally from: Allrecipes.com