Rating: 4.5 stars
1574 Ratings
  • 5 star values: 1003
  • 4 star values: 420
  • 3 star values: 103
  • 2 star values: 29
  • 1 star values: 19

I use sharp cheddar cheese because I like the taste but any cheddar is good.

Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
8
Yield:
6 to 8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.

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  • 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.

Nutrition Facts

411 calories; protein 18.9g; carbohydrates 22.6g; fat 27.3g; cholesterol 80.9mg; sodium 595.6mg. Full Nutrition
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