Scuba Steve Recipes

Ingredients:

• 1/2 Pound(s) ground beef
• 3/4 Cup(s) chopped yellow onion
• 3/4 Cup(s) shredded carrot
• 3/4 Cup(s) diced celery
• 1 Teaspoon(s) dried basil leaves
• 1 Teaspoon(s) dried parsley flakes
• 4 Tablespoon(s) (divided) butter
• 3 Cup(s) chicken broth
• 4 Cup(s) peeled, diced potatoes
• 1/4 Cup(s) flour
• 2 Cup(s) (8 ounces) processed cheese
• 1 1/2 Cup(s) milk
• 3/4 Teaspoon(s) salt
• 1/2 Teaspoon(s) black pepper
• 1/4 Cup(s) sour cream

Directions:
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Nutritional Info:
Unknown.