assignmentPREPARATION
In a large pot, melt 1T butter over medium heat. Cook and stir vegetables and beef until beef is brown.
When the meat is no longer pink, add the ketchup and Dijon mustard. Let it simmer for about 15 minutes to absorb the liquid.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer about 10 min.
Melt the remainder of the butter in a small skillet and stir in flour. Gradually add milk, stirring until smooth. Pour milk mixture into soup stirring constantly. Bring to a boil and reduce heat to simmer. Stir in Velveeta. Heat until all cheese is melted and then remove from heat so that it doesn’t stick to the bottom of the pan.
Top with a dollop of sour cream, touch of mustard, chopped onion, tomato, lettuce (use sparingly and don’t stir it into the soup), chopped dill pickle, shredded cheddar (whatever you might like on a burger.) Serve with favorite crackers.