Ingredients
Scale
- 4 large russet potatoes
- ¾ cup sour cream
- 1 lb. ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons salted butter
- ¼ cup flour
- 4 cups chicken broth
- 2 cups half-and-half
- 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 and pepper to taste
Instructions
- Prep the potatoes by peeling and cutting them into thirds. Boil in salted water until fork-tender, then mash with sour cream and set aside.
- In a large stock pot, cook ground beef over medium heat until browned; drain excess grease.
- Sauté diced onions in butter until softened, then add garlic.
- Whisk in flour to thicken, then gradually add chicken broth while stirring.
- Stir in seasonings and half-and-half; bring to a boil before reducing heat.
- Incorporate mashed potatoes into the broth mixture; blend for desired creaminess.
- Add cooked beef and frozen vegetables; heat through.
- Mix in shredded cheese until melted, adjusting seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg