3/4 cup onion, chopped (or 2/3 cup diced)
3/4 cup carrots, shredded
3/4 cup celery, diced
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups chicken broth
4 cups potatoes, peeld and chopped
3 Tablespoons butter
1/4 cup flour
8 ounces Velvetta, chunked
1-1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 cup shredded Mexi blend cheese or cheddar
Add along with basil and parsley to beef and cook until veggies are tender.
Add broth and potatoes to beef mixture.
Bring to boil and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile make your roux. Start by melting butter in small saucepan.