 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 7/8 | Usda default (100 gm - 4 oz) | Beef, ground, 90% lean meat / 10% fat, raw | 1/3 | large | Onion, chopped | 1/2 | medium | Carrots | 1/4 | cup, strips | celery | 1/3 | teaspoon | basil | 1/3 | teaspoon | parsley flakes | 1 1/2 | tablespoons | butter | 1 1/8 | cups | chicken broth, fat free, Health Valley | 7/8 | Potato large (3" to 4-1/4" dia) | Potatoes, red, flesh and skin, baked | 1 1/2 | tablespoons | all-purpose flour | 1/3 | package (8 oz) | american cheese, shredded | 1/3 | cup | Milk 2% |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | brown beef, drain. Saute celery, onion, carrots, basit, parsley in 1 Tbs butter until tender. Add broth, potatoes and beef. Bring to boil. Reduce heat cover, simmer 10-12 mins until potatoes tender. In small skillet melt remaining butter, add flour and stir 3-5 mins until bubbly. Add to soup, bring to boil. Cook and stir 2 min. Reduce hear to low, add cheese, milk, sald, pepper, cook until cheese melts, remove from hear blend in sour cream |
|
