 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | Usda default (100 gm - 4 oz) | Beef, ground, 90% lean meat / 10% fat, raw | 1/4 | cup, sliced | Onion, chopped | 1/3 | medium | Carrots | 1/3 | stalk, large (11"-12" long) | celery | 1/4 | teaspoon | basil | 1/4 | teaspoon | parsley flakes | 1 | tablespoon | butter | 3/4 | cup | chicken broth, fat free, Health Valley | 1/2 | Potato large (3" to 4-1/4" dia) | Potatoes, red, flesh and skin, baked | 1 | tablespoon | all-purpose flour | 1/4 | package (8 oz) | american cheese, shredded | 1/4 | cup | Milk 2% |
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Steps
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Sequence
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Step
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| | 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 |
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