Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bowers Estate in Fort Worth, Texas in 1994.

• Contributed by Catsrecipes Y-Group

Ingredients Edit

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

Directions Edit

1. Sauté vegetables and brown beef in 1 tablespoon butter.
2. Mix in basil and parsley.
3. Add broth and potatoes and bring to a boil then simmer 10 – 12 minutes.
4. Melt the remainder of butter and mix in flour.
5. Mix into the milk until smooth and add slowly to the soup mixing constantly.
6. Bring to a boil and turn to simmer then add cheese.
7. When melted add sour cream and heat through.
8. Do not boil.