Ingredients
1 lb Ground beef
1 Yellow Onion yellow, chopped
2 cloves Garlic minced
1 Red Bell Pepper chopped- 2 Celery stalks chopped
1 tsp Dried Basil dried
1 tsp Parsley dried
½ tsp Oregano dried
4 tbsp Butter divided- 4 cups low-sodium chicken or beef broth
- 4 cups Potatoes peeled and cut into 1/2-inch cubes
¼ cup All-Purpose Flour
1 lb Cheddar cheese freshly grated from a block- 1 ½ cups Cream heavy
¼ cup Sour cream
GARNISHES
- Shredded cheddar optional, to taste
Green onions diced; optional, to taste- Sesame seeds optional, to taste
- Pickles optional, to taste
- Jalapenos optional, to taste
Instructions
- Melt 1 tablespoon butter in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small pieces, for 6–8 minutes. Cook ground beef to 160°F (71°C), using a food thermometer rather than color alone. Spoon off excess rendered fat if necessary.
- Add the onion, bell pepper and celery. Cook for 5–7 minutes, stirring, until beginning to soften. Add the garlic, basil, parsley and oregano and stir for 30 seconds.
- Stir in the potatoes and broth. Bring to a simmer, partially cover and cook for 12–18 minutes, or until the potato cubes are fork-tender. Stir occasionally and adjust the heat to maintain a gentle simmer.
- Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring continuously. Gradually whisk in about 1 cup of hot broth from the soup until smooth, then stir this mixture back into the soup. Simmer for 3–5 minutes, stirring, until lightly thickened.
- Reduce the heat to low and stir in the cream. Warm gently, then remove the pot from the heat. Add the grated cheddar a handful at a time, stirring until each addition melts. If needed, return briefly to very low heat; do not boil after adding the cheese.
- Stir a little warm soup into the sour cream in a small bowl, then stir it back into the pot. Taste before adding any extra salt or pepper. Serve hot with your choice of optional garnishes.
Notes
Use a 6-quart pot. Freshly grated mild or medium cheddar melts more smoothly than pre-shredded cheese; keep the soup below a boil once cheese and sour cream are added. This is a rich soup; garnish lightly if desired.
Refrigerate promptly in shallow containers within 2 hours and use within 3 days. Reheat gently, stirring, to 165°F (74°C). Add broth to loosen as needed; dairy sauces may separate after freezing.
Adapted from Katie Hale at Scrambled Chefs, with clarified potato preparation, roux and cheese-melting steps.
