Shepherd's Pie Soup (Print Version)
# Ingredients:
01 -
2 pounds of russet potatoes, large size (around 4).
02 -
3/4 cup of sour cream.
03 -
1/2 teaspoon mustard powder.
04 -
3/4 teaspoon of salt.
05 -
1 yellow onion, chopped up.
06 -
1/4 teaspoon ground sage.
07 -
1 tablespoon of butter.
08 -
A pound of ground beef, 85% lean.
09 -
4 garlic cloves, finely chopped.
10 -
1 1/2 cups of frozen veggies, assorted.
11 -
4 cups chicken stock.
12 -
3/4 teaspoon of Worcestershire sauce.
13 -
2 cups half-and-half cream.
14 -
3/4 teaspoon Italian seasoning.
15 -
1/4 cup of flour.
16 -
2 cups freshly grated cheddar cheese.
17 -
Salt and pepper, add to preference.
# Instructions:
01 -
Grate block cheese by hand. Let dairy products hit room temp.
02 -
Cut and peel potatoes. Boil them in salted water. Mash potatoes with sour cream and butter.
03 -
Cook beef until browned, breaking it into small pieces. Get rid of the grease and put it aside.
04 -
Heat butter, sauté onion. Toss in garlic. Stir flour for a minute. Slowly mix in broth, then seasonings. Add cream and mix in potatoes. Add vegetables and beef. Off heat, toss in cheese.
# Notes:
01 -
Shredding your own cheese melts smoother than bagged.
02 -
Avoid using leftover potatoes for better taste.
03 -
Blend the soup with a hand blender for extra creaminess.
04 -
Yields about 12 cups in total.