Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1 tablespoon butter and add onion, shredded carrots, parsley flakes, basil and celery; saute until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet, melt remaining butter (3 tablespoons) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
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|Serving Size: 1 Serving (5846g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 8287 (65%)|
|Amt Per Serving||% DV|
|Total Fat 920.7g||1228 %|
|Saturated Fat 373.1g||1865 %|
|Monounsaturated Fat 340g|
|Polyunsanturated Fat 131.4g|
|Cholesterol 3939.7mg||1212 %|
|Sodium 6840.2mg||236 %|
|Potassium 12088.8mg||318 %|
|Total Carbohydrate 157.4g||46 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 141.8g|
|Protein 912.1g||1303 %|
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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: 12737
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