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Ingredients

½ pound ground beef ¾ cup chopped onion ¾ cup shredded carrots ¾ cup chopped celery 1 teaspoon dried basil 1 teaspoon dried parsley 4 tablespoons butter 3 cups chicken broth 4 cups cubed potatoes ¼ cup all-purpose flour 2 cups cubed Cheddar cheese 1 ½ cups milk ¼ cup sour cream

Nutrition Info

410.9 calories carbohydrate: 22.6 g cholesterol: 80.9 mg fat: 27.3 g fiber: 2.6 g protein: 18.9 g saturatedFat: 15.4 g servingSize: - sodium: 595.6 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef, until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

6 to 8 servings

I use sharp cheddar cheese because I like the taste but any cheddar is good.