1/2 pound of ground beef (you could also do ground turkey)
1 medium onion, chopped
3 large carrots, shredded
3 celery stalks, diced
1 teaspoon basil
1 teaspoon parsley flakes
4 tablespoons butter, divided
2 cans (14.5 oz each) chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
8 oz. of velveeta cheese, cut in 1" cubes
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
Brown beef in large saucepan, drain any excess grease and then pour into a small bowl and set aside. In your saucepan, saute onions, carrots, celery, basil & parsley in 1 tablespoon of the butter, for about 7-9 minutes or until vegetables are tender. Add the broth, potatoes and the ground beef and bring to a boil. Turn heat to low and simmer for about 15-20 minutes or until potatoes are tender.
Melt remaining butter (3 tablespoons) in a small saucepan and then add the flour. Stir while cooking over medium heat until it starts to bubble. Add it to the soup and stir well. Now add the milk and stir to combine. Last add the cheese and salt and pepper and cook until cheese is melted and stew is warm.
Makes about 8 1 cup servings.