Servings: 8 servings
Calories: 365kcal
Ingredients
- 1 lb ground beef
- 2 tablespoon all-purpose seasoning see note below
- 1 teaspoon ground mustard
- 1 med onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 5-6 cloves garlic, minced
- 2 tablespoon tomato paste
- 1½-2 lbs potatoes, diced
- 4 cups chicken broth
- 2 cups whole milk
- ¼ cup cornstarch
- 2 cups cheddar cheese, shredded
- kosher salt and fresh ground pepper, to taste
- ½ cup cooked bacon crumbles
- crushed potato chips and diced dill pickles, for garnish
Instructions
- Brown the ground beef in a dutch oven on medium-high heat.
- Add the carrots, celery, and onion, cooking until they begin to soften. Stir in the all-purpose seasoning and dry mustard.
- Add the tomato paste and garlic cooking until the paste becomes a bit darker. This will give the soup base a richer flavor.
- Add the chicken broth and potatoes.
- Bring the soup to a simmer and reduce heat to medium-low. Cover with a lid and cook until the potatoes become tender.
- To thicken the soup, mix the milk and cornstarch together in a separate bowl. Add that mixture to the soup. Reduce the heat to low.
- Slowly, whisk in the cheese that you have so lovingly shredded yourself. Stir constantly so that it melts evenly.
- Top with bacon, crushed potato chips, diced dill pickles, and enjoy!
Notes
The all-purpose seasoning I've included in the recipe above is my own. Feel free to use your favorite, but be mindful of the salt content. Yours may have more or less salt in the seasoning mix than mine.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 28g | Protein: 27g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 1387mg | Potassium: 839mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3176IU | Vitamin C: 9mg | Calcium: 315mg | Iron: 3mg
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