4 cups chicken broth (we use chicken broth powder)
4 potatoes, peeled and cubed
¼ cup all-purpose flour
2 cups shredded Cheddar cheese
1½ cups milk
¼ cup sour cream
Instructions
Directions:
In a large pot, melt 1 tablespoon butter over medium heat: cook and stir onions and beef , until beef is brown.
Stir in celery, carrots, 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.