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Ingredients
- 3 1/2 lb. ground beef
- 5 C. chopped onoin
- 5 C. shredded carrots
- 5 C. chopped celery
- 7 TBS. butter
- 7 tsp. each basil/parsley
- 1 1/2 C. butter
- 1 3/4 C. flour
- 28 C. frozen diced potatoes
- 14 C. shredded cheese
- 10 1/2 C. mulk
- 1 3/4 C. sour cream
- 21 C. chicken broth
Preparation
Step 1
Melt 7 TBS. butter, cook and stir vegetables and beef until beef is brown. Stir in basil and parsley, add broth and potatoes. Bring to boil and simmer until potatoes are tender. In soup pot melt 1 1/2 C. butter, stir in flour till smooth, slowly whisk in milk until smooth and thickened. Gradually add broth mixture to soup stirring constantly. Bring to boil and reduce to simmer. Stir in cheese, when melted add sour cream and heat through.