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 | 384.02 Kcal (1608 kJ) | ||
| Calories from fat | 194.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.57g | 33% | |
|---|---|---|---|
| Cholesterol | 71.59mg | 24% | |
| Sodium | 1154.86mg | 48% | |
| Potassium | 711.37mg | 15% | |
| Total Carbs | 29.03g | 10% | |
| Sugars | 8.26g | 33% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 17.57g | 35% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.7mg | 9% | |
| Calcium | 326.7mg | 33% | |
| Amount Per 100 g | |||
| Calories | 109 Kcal (456 kJ) | ||
| Calories from fat | 55.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 33% | |
|---|---|---|---|
| Cholesterol | 20.32mg | 24% | |
| Sodium | 327.81mg | 48% | |
| Potassium | 201.92mg | 15% | |
| Total Carbs | 8.24g | 10% | |
| Sugars | 2.34g | 33% | |
| Dietary Fiber | 1.14g | 16% | |
| Protein | 4.99g | 35% | |
| Vitamin C | 3.1mg | 18% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 0.5mg | 9% | |
| Calcium | 92.7mg | 33% | |
* 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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