Brown ground beef and drain. In a large pot, sauté celery and onions until tender. Add water and potatoes. Stir in white pepper, parsley and chicken base. When potatoes are done, add ground beef, tomatoes and Shamrock Farms Sour Cream. After the soup comes to a simmer, add cheese sauce and shredded cheese, continue stirring until cheese is melted. Add cornstarch slurry to thicken, if desired.
By Chef Matthew Mattox / du Jour, Arizona Culinary Institute