Happy New Year! Let’s start off the new year with a great soup.

Ingredients

1 to 2 lbs. of ground beef

¾ cup chopped onion

¾ cup shredded carrots

¾ cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter divided

3 cups chicken broth

1 32 oz. bag round potato hashbrowns

¼ cup all-purpose flour

2 cups of Velveeta processed cheese cubed (I use 16 ounce or 2 cups shredded sharp cheddar cheese or 8 oz. pub cheese)

1 8 oz cream cheese

1 can beer (optional)

Instructions

Brown the ground beef in a 3-quart saucepan. Drain and set aside.

In the same pan add 1 T. butter and add onion, shredded carrots, parsley flakes basil and celery. Sauté until tender.

Add the broth, potatoes, and beef and bring to a boil, reduce heat, cover and simmer for 10 minutes.

In a small skillet melt the remaining butter (3T) and add flour.

Cook and stir for 3 or so minutes until it’s bubbly.

Add this to the soup and bring to a boil. Cook for a couple minutes reduce heat.

Stir in the cheese, and cream cheese.

add can of beer (optional).

Taste and add salt and pepper if needed.

Hope you enjoy this great soup.