1 cup chopped onion
1 cup shredded carrots
1 t dried basil
1 t dried parsley
4 T butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup flour
2 cups shredded cheddar cheese
1 1/2 cups milk
Melt 1 T butter over medium heat. Add vegetables and beef and cook until the meat is browned. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, up to 1/2 hour.
Melt 3 T butter and stir in flour. Add the milk, stirring until smooth. Gradually add the milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese and continue to simmer a few minutes.
Enjoy! I usually make a double batch -- one doesn't last long enough!
