I have always loved potato soup and this is just another way to enjoy it. This delicious, filling dish is great on a cold wintery day. It is great served in individual bread bowls and topped with a dollop of sour cream, sprinkled with shredded cheese and chopped green onions or chives. Such a comfort food when you need something to warm your insides. It's even better the next day after the flavors meld. I haven't taken pictures yet but feel free to add your own pictures if you decide to try the recipe. Enjoy!!
In a medium-sized, non-stick skillet, brown the beef seasoned with salt and pepper, drain and set aside.
In a 3-quart soup pot, sauté the onion, celery, bell pepper, basil, parsley and garlic in 2 tablespoon butter until vegetables are tender, about 10 minutes.
Add the chicken broth, potatoes, browned ground beef and corn to the soup pot. Add more chicken broth or water to cover the vegetables if necessary. Bring to a boil, reduce heat and cover. Simmer for 12-15 minutes or until potatoes are fork tender.
Meanwhile, in the non-stick skillet, melt the remaining butter. Add the flour, stir and cook for 3-5 minutes until bubbly. This will help thicken the soup stock.
Add butter-flour mixture to the soup pot, stir well and bring to a boil. Cook and stir for 2-3 minutes.
Reduce the heat to low and stir in the cheese, milk, salt and pepper, stirring until cheese melts.
Remove from the heat and serve immediately. Great served in a nice bread bowl and garnished with sour cream, chopped green onions or chives.