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.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 249 (62%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 83.9mg||26 %|
|Sodium 926.6mg||32 %|
|Potassium 692.2mg||18 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 19.6g|
|Protein 16.8g||24 %|
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Calories per serving: 404
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