1 medium onion, chopped 1 cup shredded carrots 1 cup chopped celery 1 t. olive oil 1 lb. extra lean ground beef Lightly saut?
vegetables in olive oil, then add ground beef. Cook till browned. 4 cups chicken broth. 5 cups diced, peeled potatoes Add to pot. Bring to a boil and simmer until potatoes are tender. 1/4 cup flour 1 cup milk Whisk together till smooth.
Add to soup, stirring till blended. Bring to a boil and cook 2-3 min. 12 ounces Velveeta, cubed 1 t. salt 1 t.
black pepper 1/2 cup sour cream Add to soup and stir until the cheese is melted. Remove from heat and stir in sour cream. serves 4 to 6