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Ingredients

1 pound ground beef 1 onion, chopped 2 carrots, shredded 1 stalk celery, diced 1 teaspoon dried basil 2 tablespoons dried parsley 4 tablespoons margarine 3 cups chicken broth 3 cups hash brown potatoes ¼ cup all-purpose flour 8 ounces processed cheese food 1 ½ cups milk salt and pepper to taste ¼ cup sour cream

Nutrition Info

712.1 calories carbohydrate: 34.7 g cholesterol: 117.1 mg fat: 54.4 g fiber: 3.1 g protein: 33 g saturatedFat: 23.2 g servingSize: - sodium: 1438.6 mg sugar: 9.7 g transFat: : - unsaturatedFat: : -

In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.
Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.

6 to 7 servings

This is a creamy and soothing soup. Potatoes and cheese make it smooth and substantial. This soup and a salad makes a delicious easy meal.