1/2 lb. ground sirloin (you can use ground beef too, but the better the meat, the better the flavor)
1 small or medium chopped white onion
3/4 cup shredded carrots
3 stalks celery chopped
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
1 large clove of garlic diced
4 tbls butter (divided)
4 cups chicken broth or stock
1 3/4 lbs diced or sliced baby red potatoes (you can peel them if you like, but I left the skins on)
1/4 cup flour or arrowroot powder or cornstarch (this is the thickening agent so use whatever you or have on hand, I used arrowroot powder)
3 cups shredded cheese (you can again use whatever you want. I went with a sharp cheddar, but really any type of strong flavored melty cheese would be good in this)
1 1/2 cups milk
1/4 cup sour cream
Salt & Pepper (however much you want)
1.) In a big soup pan (about 3 to 4 quarts), brown your beef. Once it's browned, remove the beef and set it aside.
2.) In the same pan add the onion, carrots, celery, basil, parsley, garlic, and 1 tablespoon of the butter & saute until the vegetables are tender. (about 10 minutes)
3.) Now add in the beef, potatoes, and the broth. Bring this to a boil and then reduce the heat to medium. Let it simmer for 10-12 minutes or until the potatoes are tender.
4.) Meanwhile, melt the remaining butter in the microwave and then add the thickener and stir until you have a nice paste. Add this to the soup and stir it for 2 minutes. Keep stirring!!!!
5.) You can reduce the heat to low now. Stir in the cheese & milk and add salt and pepper to your taste. Stir until the cheese melts. Then remove from the heat & stir in the sour cream.
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