Directions:
- Prepare veges by peeling and cutting.
- In a separate pan, brown beef and set aside.
- In a large saucepan saute onion, carrots, celery, basil, and parsley in 1 T. butter until tender, about 10 minutes.
- Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 12-15 minutes or until potatoes are tender.
- Add beef.
- Meanwhile, in small skillet, melt remaining 3 T. butter. Add flour and stir until bubbly. Add to soup and bring to a boil.
- Cook and stir 2 minutes. Reduce heat to low.
- Add cheese, milk, salt, and pepper. Cook and stir until cheese melts.
- Remove from heat and blend in sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3433.93 Kcal (14377 kJ) | ||
| Calories from fat | 1934.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 214.96g | 331% | |
|---|---|---|---|
| Cholesterol | 590.63mg | 197% | |
| Sodium | 13447.26mg | 560% | |
| Potassium | 5156.85mg | 110% | |
| Total Carbs | 253.55g | 85% | |
| Sugars | 114.74g | 459% | |
| Dietary Fiber | 27.26g | 109% | |
| Protein | 150.53g | 301% | |
| Vitamin C | 79mg | 132% | |
| Vitamin A | 6.8mg | 228% | |
| Iron | 17mg | 94% | |
| Calcium | 2289.5mg | 229% | |
| Amount Per 100 g | |||
| Calories | 114.03 Kcal (477 kJ) | ||
| Calories from fat | 64.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 331% | |
|---|---|---|---|
| Cholesterol | 19.61mg | 197% | |
| Sodium | 446.53mg | 560% | |
| Potassium | 171.24mg | 110% | |
| Total Carbs | 8.42g | 85% | |
| Sugars | 3.81g | 459% | |
| Dietary Fiber | 0.91g | 109% | |
| Protein | 5g | 301% | |
| Vitamin C | 2.6mg | 132% | |
| Vitamin A | 0.2mg | 228% | |
| Iron | 0.6mg | 94% | |
| Calcium | 76mg | 229% | |
* 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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