Directions:
- In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.
- Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
- Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
- Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.28 Kcal (2090 kJ) | ||
| Calories from fat | 258.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.75g | 44% | |
|---|---|---|---|
| Cholesterol | 82.44mg | 27% | |
| Sodium | 1149.82mg | 48% | |
| Potassium | 979.13mg | 21% | |
| Total Carbs | 32.91g | 11% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 28.18g | 56% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.2mg | 18% | |
| Calcium | 413.1mg | 41% | |
* 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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