Cheesy and filling, great for a cold night
Source: Taste of Home
In a large saucepan over medium heat, cook and crumble the ground beef until browned, remove and set aside.
In the same pan, melt 1 TBL spoon of the butter and sauté onions, carrots, celery, basil and parsley until the veggies are tender (about 10 minutes)
Add the ground beef back into the pan along with the potatoes and chicken broth, bring to a boil for 2 minutes, then turn to low.
Make a roux in a small pan using the remaining 3 TBL of butter and the flour, cook until it just begins to darken.
Stir the roux into the soup and mix thoroughly, then add the cheese and milk. After the cheese has melted, season to taste with salt and pepper.
Serve hot, optionally top with a dollop of sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1729g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2914 | ||
Calories from Fat: 1682 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 186.9g | 249 % | |
Saturated Fat 89.2g | 446 % | |
Monounsaturated Fat 65.8g | ||
Polyunsanturated Fat 18.6g | ||
Cholesterol 781.6mg | 240 % | |
Sodium 2349.8mg | 81 % | |
Potassium 4510.7mg | 119 % | |
Total Carbohydrate 116.6g | 34 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 115.3g | ||
Protein 188.8g | 270 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2914
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