Yield: 8 Servings
Measure | Ingredient |
---|---|
½ pounds | Ground Beef |
¾ cup | Chopped Onion |
¾ cup | Shredded Carrots |
¾ cup | Diced Celery |
1 teaspoon | Dried Basil |
1 teaspoon | Dried Parsley |
4 tablespoons | Butter Or Margarine; Divided |
3 cups | Chicken Broth |
4 cups | Diced Peeled Potatoes |
¼ cup | All-Purpose Flour |
8 ounces | Process American Cheese; Cubed, 2 Cups |
1½ cup | Milk |
¾ teaspoon | Salt |
¼ teaspoon | Pepper |
¼ cup | Sour Cream |
In a 3-qt. 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 10 minutes. Add 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. Add cheese milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Recipe by: Taste of Home
Posted to EAT-L Digest by Aquasea221<Aquasea221@...> on Dec 17, 1997