Ingredients
Scale
- 4 large russet potatoes
- ¾ teaspoon salt
- ¾ cup sour cream
- 1 lb ground beef
- 1 yellow onion
- 3 cloves garlic
- 3 tablespoons salted butter
- ¼ cup flour
- 4 cups chicken broth
- 2 cups half-and-half
- 3/4 teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground sage
- 2 cups shredded cheddar cheese
- 1 ½ cups mixed frozen vegetables
- Salt/Pepper to taste
Instructions
- Peel and cut potatoes into thirds. Boil in salted water until fork-tender (10-15 minutes). Drain and mash with sour cream and butter.
- In a large stock pot over medium-high heat, brown the ground beef; drain excess grease.
- Melt butter and sauté onions until softened; add garlic for one more minute.
- Whisk in flour, cook for one minute, then gradually add chicken broth while stirring.
- Stir in seasonings and half-and-half; bring to a gentle boil then reduce to simmer.
- Mix in mashed potatoes until combined; blend for creaminess if desired.
- Return beef and vegetables, heat through for five minutes.
- Stir in shredded cheese until melted; adjust seasoning before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: For extra creaminess, use an immersion blender to purée part of the soup before adding back the beef and vegetables. Feel free to swap out mixed frozen vegetables with seasonal favorites like peas or green beans for added freshness.