Adapted from: Cate from Sweetnicks, as posted on the CLBB
1/2 pound hamburger
2 cloves garlic, crushed
3/4 cup chopped onions
3/4 cup diced celery
3/4 cup mixed bell peppers , chopped
3 cups diced potatoes
1 can less-sodium beef broth
1 cup water
2 tablespoons butter
1/4 cup flour
1-1/2 cup milk
2 cups extra-sharp cheddar cheese, shredded
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley, chopped
1/2 cup light sour cream
Brown hamburger in a large stock pot or Dutch oven. Remove hamburger from pan and set aside. To the same pan add garlic, onion, and celery. Saute until onion begins to soften. Add peppers and saute for 1-3 minutes. Add potatoes, beef stock and water. Bring to a boil and simmer for about 15 minutes, or until potatoes are tender.
While potatoes are simmering, heat 2 tablespoons butter in a heavy saute pan over medium heat. Add flour, whisking constantly for about 5 minutes. Gradually add milk, whisking constantly. Add basil, salt and pepper. Whisk until milk mixture begins to thicken. Remove from heat and stir in cheese; stir until cheese is melted.
Add hamburger and cheese mixture to the soup pot with the potatoes. Heat through. Add sour cream and parsley and gently warm.