Shepherd's Pie Soup (Print Version)
# Ingredients:
01 -
4 large russet potatoes (2 pounds).
02 -
3/4 teaspoon salt.
03 -
3/4 cup sour cream.
04 -
1 tablespoon butter.
05 -
1 pound ground beef (85% lean).
06 -
1 yellow onion, diced.
07 -
3 garlic cloves, minced.
08 -
2 tablespoons butter.
09 -
1/4 cup flour.
10 -
4 cups chicken broth.
11 -
2 cups half and half.
12 -
3/4 teaspoon Worcestershire sauce.
13 -
2 teaspoons Italian seasoning.
14 -
1/2 teaspoon mustard powder.
15 -
1/4 teaspoon ground sage.
16 -
2 cups cheddar cheese, freshly shredded.
17 -
1 1/2 cups frozen mixed vegetables.
18 -
Salt and pepper to taste.
# Instructions:
01 -
Let dairy reach room temp. Shred cheese from block.
02 -
Brown and crumble. Drain grease. Set aside.
03 -
Peel and cut potatoes. Boil in salted water. Mash with butter and sour cream.
04 -
Sauté onions in butter. Add garlic. Cook flour 1 minute. Slowly add broth, seasonings. Add half and half. Blend in potatoes. Add beef and vegetables. Stir in cheese off heat.
# Notes:
01 -
Use block cheese for better melting.
02 -
Fresh potatoes work better than leftover.
03 -
Immersion blender makes it creamier.
04 -
Makes 12 cups.