Equipment
- Soup Pot (Tucci)
Ingredients
- 1 lb. ground beef
- 4 Tbsp. butter
- 1 large carrot
- 1 stalk celery
- ½ onion
- ½ tsp. dried basil
- ¾ tsp dried parsley
- 1 Tbsp. Worcestershire
- 4 cups potatoes cubed
- 3 cupschicken broth
- 1 ½ cups whole milk
- ¼ cup flour
- 1 tsp. salt
- ½ tsp. pepper
- 2 cups shredded cheese
- Cooked bacon
- Green onion
Instructions
- For the prep, slice the carrots and celery, dice the onion, and cube the potatoes (this can be done while the beef cooks to save time!)
- In your soup pot, add the ground beef (season with salt and pepper) and cook while breaking it into pieces as it cooks through.
- Remove the cooked beef and drain the fat/grease.
- Melt 1 Tbsp of butter and cook the onion, carrots, and celery until soft (adding the basil, parsley, and Worcestershire halfway).
- Add potatoes and chicken broth, and bring to a simmer, cooking for 15 minutes.
- Add the ground beef and cook until potatoes are done (likely another 20-30 minutes).
- Remove heat, add milk, bacon, salt, and pepper as needed!
- In a saucepan, mix 3 Tbsp. butter with flour to create a roux and add to the soup. (This will thicken the sauce.)
- Mix in the shredded cheese until melted and add to a bowl.
- Top with more bacon bits, cheese, and green onion (or anything else you want)!
- Enjoy.
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. The only thing to worry about here is the Roux. We used gluten-free flour for ours, and it worked out just fine!
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