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. |