Creamy Hearty Pie Soup (Printable Version)
# What You'll Need:
01 -
2 pounds of large russet potatoes (about 4).
02 -
Salt, 3/4 teaspoon.
03 -
Sour cream, 3/4 cup.
04 -
A tablespoon of butter.
05 -
Ground beef, 85% lean, just 1 pound.
06 -
1 diced yellow onion.
07 -
Minced garlic, 3 cloves.
08 -
2 tbsp butter.
09 -
Flour, quarter cup.
10 -
Chicken broth, 4 cups.
11 -
2 cups of half and half.
12 -
Worcestershire sauce, 3/4 tsp.
13 -
2 teaspoons of Italian herbs.
14 -
Half a teaspoon mustard powder.
15 -
Ground sage, about 1/4 teaspoon.
16 -
Freshly shredded cheddar cheese, 2 cups.
17 -
1.5 cups frozen mix veggies.
18 -
Season with salt and pepper as needed.
# Preparation Steps:
01 -
Bring dairy to room temp first. Shred your cheese yourself; skip pre-shredded.
02 -
Cook the beef till brown. Crumble it up. Get rid of the grease. Put it aside.
03 -
Chop and peel your potatoes. Boil them in salty water. Mash 'em with the butter and sour cream after draining.
04 -
Cook diced onion in butter. Stir in garlic. Add flour and cook a bit. Slowly pour in chicken broth and seasonings. Add half and half, mashed potatoes, beef, and veggies. Off the heat, melt in your cheese by stirring it gently.
# Additional Tips:
01 -
Shredding a cheese block melts smoother than pre-shredded.
02 -
Freshly peeled potatoes taste way better than leftover ones.
03 -
An immersion blender makes everything silky.
04 -
You'll end up with about 12 cups total.