Ingredients
Instructions
- Season and brown meat to taste.
- Drain and put into a Dutch oven.
- Add onion, carrots, basil, parsley, broth, and potatoes.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Mix and melt butter and flour until bubbly.
- Add to soup mixture; cook and stir for 2 minutes.
- Reduce heat to low, add cheese, milk, salt and pepper.
- Cook until cheese melts.
- Remove from heat; blend in sour cream.