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I use sharp cheddar cheese because I like the taste but any cheddar is good.
- Preparing Time: 50 minutes
- Total Time: -
- Served Person: 8
- 1/4 cup all-purpose flour
- 4 tablespoons butter
- 1 1/2 cups milk
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup chopped celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 3 cups chicken broth
- 4 cups cubed potatoes
- 2 cups cubed cheddar cheese
- 1/4 cup sour cream
- Carbohydrate 22.6
- Cholesterol 81
- Fat 27.3
- Protein 18.9
- Sodium 596
- Calories 411 calories;
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
