Ingredients

  • 4 tablespoons unsalted butter
  • 1 pound ground beef sirlion
  • 1 cup diced onions
  • ¾ cup diced celery
  • ½ cup diced carrots
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • ¼ cup flour
  • 1 ½ cups milk
  • 3 cups low-sodium chicken broth
  • 2 cups peeled/diced russet potatoes
  • 2 cups shredded sharp cheddar cheese
  • kosher salt and pepper
  • Ketchup
  • mustard
  • diced dill pickles

Directions

1. Melt butter in saute pan. Add sirlion; cook until meat begins to brown. Stir in onion, celery, carrot, garlic and basil, cook 5 minutes.
2. Add flour, stirring to coat meat, cook one minute. Stir in milk until mixture is smooth. Bring mixture to a boil; cook 2 minutes. Transfer to crock pot.
3. Stir in broth and potatoes. Cover soup; cook until potatoes are tender on the low setting, approximately 3-4 hours.
4. Add cheese just before serving, stirring until cheese melts. Season soup with salt and pepper. Garnish with ketchup, mustard and pickles.

Source

Servings/Yield