Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bowers Estate in Fort Worth, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Sauté vegetables and brown beef in 1 tablespoon butter.
  2. Mix in basil and parsley.
  3. Add broth and potatoes and bring to a boil then simmer 10 – 12 minutes.
  4. Melt the remainder of butter and mix in flour.
  5. Mix into the milk until smooth and add slowly to the soup mixing constantly.
  6. Bring to a boil and turn to simmer then add cheese.
  7. When melted add sour cream and heat through.
  8. Do not boil.
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