2 Carrots, diced

1 Onion, diced
2 Stalks Celery, diced (I omitted)
8 Cups Potatoes, diced
3 Cans Chicken Broth
1/4 c Flour
1/2 c Butter
1/2 lb Hamburger meat
1/2 c Milk
1/4 c Sour Cream (I omitted)
1/2 lb Velveeta Cheese, cubed
Salt and Pepper to taste

Brown the meat and drain. Set Aside. Dice the potatoes and set aside.

Dice the carrots, celery and the onion.

Melt 1/4 c of the butter in a large 5 qt pot and sauté the onions and the celery until clear.

Add cooked hamburger meat, and potatoes along with the chicken broth.

Simmer until the potatoes are tender.

While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside.

Once the potatoes are done add the flour mixture to thicken the soup.

Stir well, then add the cheese and milk. Stir occasionally until the cheese is melted.

Let it simmer as long as you like to let the flavors mingle.

Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some crusty bread.