Ingredients
8
8 servings
- •4 tablespoons butter, divided
- •0.5 pound ground beef
- •0.75 cup chopped onion
- •0.75 cup shredded carrots
- •0.75 cup chopped celery
- •1 teaspoon dried basil
- •1 teaspoon dried parsley
- •4 cups cubed potatoes
- •3 cups chicken broth
- •0.25 cup all-purpose flour
- •1.5 cups milk
- •2 cups cubed Cheddar cheese
- •0.25 cup sour cream
Instructions
- Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Stir in basil and parsley. Add potatoes and broth and bring to a boil; reduce heat to low and simmer until potatoes are tender, 10 to12 minutes.
- Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour and whisk until smooth, about 1 minute. Gradually whisk in milk; simmer and stir until sauce is thick and smooth.
- Stir sauce into soup, stirring constantly. Bring to a boil; reduce heat to low and stir in cheese until melted. Add sour cream; stir until just heated through.
- Serve hot and enjoy!
Nutritional Facts
Per 8 servings
- Calories: 400
- Carbohydrate: 28g
- Fat: 23g
- Fiber: 3g
- Protein: 21g
- Sugar: 6g
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