INSTRUCTIONS
Brown the ground meat in a pan. Drain it and set it aside.
In the same pan add 1 T of butter and add the onion, the diced celery and the parsley flakes. Sauté until tender.
Add the broth, the potatoes, the Red Gold tomatoes and the beef and bring to a boil. Reduce the heat, cover and simmer for 10 minutes or until the potatoes are tender.
Cook the bacon in a pan and set it aside. Add the remaining butter (3 T) and add the flour in the same pan. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Add cheese and milk. Cook and stir until cheese is melted. Then add 2 tablespoons of sour cream until blended.
Garnish with shredded bacon and grated cheddar cheese.