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Saute onion, carrots, celery, basil and parsley in 1 Tbsp. butter until tender. Add broth, potatoes and beef. Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour. Cook and stir 3 to 5 minutes until bubbly. Add to soup. Bring soup to a boil. 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. Serves 8 (2 1/4 qt.).
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese