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
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 8|
|Calories from Fat: 274 (64%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 88.1mg||27 %|
|Sodium 687.4mg||24 %|
|Potassium 641mg||17 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 17.8g|
|Protein 18.5g||26 %|
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Calories per serving: 428
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