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Ingredients
- 1/2 lb grnd beef
- 3/4 c. minced onion
- 3/4 c. shredded carrots
- 3/4 c. minced celery
- 1 tsp dry basil
- 1 tsp dry parsley
- 4 Tbsp. butter
- 3 c. chicken broth
- 4 c. cubed potatoes
- 1/4 c. all-purpose flour
- 2 c. cubed Cheddar cheese
- 1 1/2 c. lowfat milk
- 1/4 c. lowfat sour cream
Directions
- In a large pot, heat 1 Tbsp. butter or possibly margarine over medium heat: cook and stir vegetables and beef , till beef is brown.
- Stir in basil and parsley. Add in broth and potatoes. Bring to a boil, then simmer till potatoes are tender, about 10-12 min.
- Heat the remainder of butter and stir in flour.Add in the lowfat milk, stirring till smooth.
- Gradually add in lowfat milk mix to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add in lowfat sour cream and heat through. Don't boil.
- I use sharp cheddar cheese because I like the taste but any cheddar is good.
- Prep Time: approx. 20 Min.
- Cook Time: approx. 30 Min.
- Ready in: approx. 50 Min.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 6 servings | |
| Calories 475 | |
| Calories from Fat 278 | 59% |
| Total Fat 31.51g | 39% |
| Saturated Fat 18.29g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 595mg | 25% |
| Potassium 762mg | 22% |
| Total Carbs 24.83g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.99g | 4% |
| Protein 23.51g | 38% |
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