- 1 lb ground beef
- 4 large russet potatoes or to 2 lbs, peeled and cut into thirds
- ¾ tsp salt
- ¾ cup sour cream
- 3 Tbsp butter, divided
- 1 onion
- 3 cloves garlic, minced
- ¼ cup flour
- 3 cups chicken broth
- 2 cups half and half
- 3/4 tsp Worcestershire sauce
- 2 ½ cups shredded cheddar cheese
- 1 ½ cups mixed frozen vegetables (I used 1 cup peas and carrots and 1/2 cup corn)
- salt or pepper, to taste
- In a stock pot, brown the ground beef until cooked. Drain off grease. Remove the ground beef from the pot and set aside.
- In another pot, add the potatoes and cover with 1 inch of water. Add the salt 3/4 tsp salt and bring to a boil. Cook for 10-15 minutes or until very fork tender. Drain and then mash with 1 Tablespoon of butter and the sour cream. Set aside.
- In the same pot you cooked the beef, melt the remaining 2 Tablespoons of butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Whisk in flour, and stir as for 1 full minute to remove the raw flour taste. Add the chicken broth. Loosen any beef remnants from the bottom of the pot.
- Add the Worcestershire sauce and slowly add the half and half. Bring to a boil, then reduce to a simmer.
- Stir in the mashed potatoes until well combined with the broth. If desired, use an immersion blender to blend until creamy.
- Add the cooked ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
- Remove from heat. Gradually mix in the shredded cheese until combined. The soup will continue to thicken more as it sits. Season with salt and pepper to taste. Serves 6-8.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American