Directions:
- In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.3 Kcal (1320 kJ) | ||
| Calories from fat | 111.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.43g | 19% | |
|---|---|---|---|
| Cholesterol | 42.93mg | 14% | |
| Sodium | 757.61mg | 32% | |
| Potassium | 677.67mg | 14% | |
| Total Carbs | 37.77g | 13% | |
| Sugars | 7.73g | 31% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 12.08g | 24% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.7mg | 9% | |
| Calcium | 164.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 92.06 Kcal (385 kJ) | ||
| Calories from fat | 32.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 19% | |
|---|---|---|---|
| Cholesterol | 12.54mg | 14% | |
| Sodium | 221.21mg | 32% | |
| Potassium | 197.86mg | 14% | |
| Total Carbs | 11.03g | 13% | |
| Sugars | 2.26g | 31% | |
| Dietary Fiber | 1.14g | 16% | |
| Protein | 3.53g | 24% | |
| Vitamin C | 3.1mg | 17% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 0.5mg | 9% | |
| Calcium | 48mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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