Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

This is my SIL's recipe. We think it is yummy. Rich and cheesy.

Ingredients Nutrition

Directions

  1. In a 3 quart saucepan, brown beef; drain and set aside.
  2. In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
  3. Add broth, potatoes, and beef; bring to a boil.
  4. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender.
  5. Meanwhile, in small skillet, melt remaining butter.
  6. Add flour; cook and stir 3-5 minutes or until bubbly.
  7. Add to soup; bring to a boil.
  8. Cook and stir 2 minutes.
  9. Reduce heat to low.
  10. Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
  11. Remove from heat; blend in sour cream.
  12. Serve.
Most Helpful

5 5

This soup is so good. I use 1 cup of Velveeta and 1 cup of shredded cheese in this soup, and it still comes out great!

5 5

In New Mexico, we add green chile to everything. It was really good in this recipe. Very good soup.

5 5

What a delicious soup. I made this for supper tonight. It warmed our tummies. I followed the recipe exactly and it isperfection! My DH loved it (he loves all of NurseDi's recipes.though). I'm taking the rest for our lunch tomorrow.