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1/2 lb. Ground beef 3/4 c. chopped onion 3/4 c. shredded carrots 3/4 c. diced celery 1 tsp. dried basil 1 tsp. dried parsley flakes 4 Tbsp. butter or margarine, divided 3 c. chicken broth 4 c. diced peeled potatoes (1-3/4 pounds) 1/4 c. flour 8 oz. process American cheese, cubed (2 cups) 1-1/2 c. milk 3/4 tsp. salt 1/4 to 1/2 tsp. pepper 1/4 c. sour cream In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions,carrots, celery, basil and parsley in 1 tablespoon of butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile cream together softened butter and flour and add to soup; bring to a boil. Cook and stir until thickened. Reduce heat to low. Add 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). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |