Ingredients
4 large potatoes, equal to 2 lbs.***
1 large yellow onion***
3 cloves garlic, minced***
1 ½ cups mixed frozen vegetables***
¾ tsp. salt
¾ cup sour cream
1 lb. Ground Beef, 85% lean
3 tbsp. salted butter, separated
¼ cup flour
3 cups Chicken broth
2 cups half and half
3/4 tsp. Worcestershire sauce
2 tsp. Italian seasoning
1/2 tsp. mustard powder
1/4 tsp. ground sage
2 ½ cups shredded cheddar cheese
Salt/Pepper, to taste
Farmers Market Shopping List:
Onions Garlic Bulbs Vegetables, your choice Louie’s Famous Boiled Peanuts
Be sure to checkout our Vidalia Onion Specialty Selections of Relishes, Dressings, and Salsas, Vidalia Sweet Onion Petals, Local Terra Dolce Extra Virgin Olive Oil, Local Honey, Whistle Stop Fried Green Tomato Mix, Onion Mix, Peach Jam, Strawberry Jam, Slow Burn Peach Hot Sauce, Pickled Okra, Mild Chow Chow and many more!Instructions
Prep Work: Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
Cook the Beef: Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
Boil & Mashed Potatoes: While the meat cooks, peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with 1 Tablespoon of butter and sour cream. Set aside.
Prepare the broth: Melt 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, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
Add the chicken broth in splashes, stirring continuously. Use a silicone spatula to loosen any beef remnants from the bottom of the pot, this will add flavor.
Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
Stir in the potatoes until well-combined into the broth. If possible, use an immersion blender to blend until creamy. You can also transfer it to a blender in batches.
Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
Taste, season with salt/pepper if desired and serve!
Enjoy! As always, make it your liking! So many ways to keep it simple!
