In a 3-qt. saucepan, brown beef; drain & set aside. In the same saucepan, sauté the onion, carrot, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes & 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. Stir in the cheese, milk, salt & pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 252 (61%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 16.9g||85 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 102.3mg||31 %|
|Sodium 1572.4mg||54 %|
|Potassium 687.7mg||18 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 21.9g|
|Protein 17.5g||25 %|
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Calories per serving: 416
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