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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 3-qt. saucepan, brown beef; drain and set aside. | 2. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1. | 3. tablespoon butter until vegetables are tender, about 10 minutes. | 4. Add broth, potatoes and beef; bring to a boil. | 5. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. | 6. Meanwhile, in a small skillet, melt remaining butter. | 7. Add flour;cook and stir for 3-5 minutes or until bubbly. | 8. Add to soup; bring to a boil. | 9. Cook and stir for 2 minutes. | 10. Reduce heat to low. | 11. Add cheese, milk,salt and pepper; cook and stir until cheese melts. | 12. Remove from the heat; blend in sour cream. | 13. Yield: 8 servings (2-1/4 quarts). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
carrot	3/4	cup	shredded	39.36	9.1968	0.8928	0.2304
celery	3/4	cup	diced	12.12	2.2498	0.5227	0.1288
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
parsley flake	1	teaspoon	dried	-	-	-	-
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
potato	4	cups	diced peeled	462.0	104.94	12.3	0.54
purpose flour	1/4	cup		-	-	-	-
velveeta cheese	2	cups		-	-	-	-
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
salt	3/4	teaspoon		-	-	-	-
pepper	1/4 - 1/2	teaspoon		0.0	0.0	0.0	0.0
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.