Hearty Pie Soup (Print Version)
# Ingredients:
01 -
4 big russet potatoes (2 lbs.), skinned and chopped in three parts.
02 -
¾ teaspoon table salt.
03 -
¾ cup tangy sour cream.
04 -
1 lb. ground beef (85% lean).
05 -
1 yellow onion, chopped small.
06 -
3 cloves garlic, finely chopped.
07 -
3 tablespoons salted butter, divided.
08 -
¼ cup all-purpose flour.
09 -
4 cups chicken stock.
10 -
2 cups creamy half and half.
11 -
¾ teaspoon tangy Worcestershire sauce.
12 -
2 teaspoons mixed Italian herbs.
13 -
½ teaspoon dry mustard.
14 -
¼ teaspoon dried sage.
15 -
2 cups grated sharp cheddar.
16 -
1½ cups frozen veggie mix.
17 -
Salt and pepper, for taste.
# Instructions:
01 -
Grate the cheese and let the sour cream and half and half sit out. They'll mix better when they're not cold.
02 -
Get your big pot hot, throw in the ground beef, and cook it on medium-high until it's no longer pink. Drain off the fat and put the meat aside.
03 -
Fill your stockpot with salty water, bring it to a bubble, and toss in your potatoes. Let them cook about 10-15 minutes until they squish easily. Drain them, mash them up with a tablespoon of butter and your sour cream, then set them aside.
04 -
Using the same pot where you cooked the beef, melt two tablespoons butter over medium. Toss in your chopped onion and let it get soft for about 5 minutes. Then add chopped garlic and cook one more minute.
05 -
Mix in the flour and let it cook for a minute so it won't taste raw. Slowly pour in chicken stock while you keep stirring.
06 -
Add the Worcestershire sauce, Italian herbs, dry mustard, and sage. Slowly pour in half and half, let it come to a gentle bubble, then turn down the heat.
07 -
Mix your mashed potatoes into the liquid. Want it smoother? Use a stick blender to make it nice and creamy.
08 -
Put the cooked beef back in along with the frozen veggies. Let everything warm through for about 5 minutes.
09 -
Take the pot off the heat, then slowly stir in your grated cheddar. Make sure it's not too hot or your cheese might get clumpy.
10 -
Give it a taste and add more salt and pepper if needed. Serve it while it's hot and dig in!.
# Notes:
01 -
Cheese melts way better when you grate it yourself instead of buying the pre-grated bags.
02 -
Let the soup cool down a bit if you want it thicker.