Shepherd's Pie Soup (Print Version)
# Ingredients:
01 -
4 large russet potatoes (2 lbs.), peeled and cut into thirds.
02 -
¾ teaspoon salt.
03 -
¾ cup sour cream.
04 -
1 lb. ground beef (85% lean).
05 -
1 yellow onion, diced.
06 -
3 cloves garlic, minced.
07 -
3 tablespoons salted butter, separated.
08 -
¼ cup flour.
09 -
4 cups chicken broth.
10 -
2 cups half and half.
11 -
¾ teaspoon Worcestershire sauce.
12 -
2 teaspoons Italian seasoning.
13 -
½ teaspoon mustard powder.
14 -
¼ teaspoon ground sage.
15 -
2 cups shredded cheddar cheese.
16 -
1½ cups mixed frozen vegetables.
17 -
Salt and pepper, to taste.
# Instructions:
01 -
Shred the cheese, and measure out the sour cream and half and half, allowing them to reach room temperature for best results.
02 -
In a large pot, cook the ground beef over medium-high heat until browned and cooked through, then drain the grease and set the beef aside.
03 -
In the meantime, bring a stockpot of salted water to a boil, add the potatoes, and cook for 10-15 minutes until very fork-tender. Drain and mash them gently with one tablespoon of butter and sour cream, then set aside.
04 -
In the same pot used for the beef, melt two tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes, followed by the garlic for one more minute.
05 -
Stir in the flour and cook for a minute to eliminate the raw flour taste. Gradually add the chicken broth while stirring continuously.
06 -
Mix in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Gently pour in the half and half, bringing the mixture to a gentle boil before reducing it to a simmer.
07 -
Blend the mashed potatoes into the broth. If a smooth texture is desired, use an immersion blender until the mixture is creamy.
08 -
Return the cooked ground beef to the pot along with the mixed vegetables. Allow them to heat through for about 5 minutes.
09 -
Off the heat, gradually stir in the shredded cheddar cheese until fully melted and incorporated, ensuring the soup base isn’t too hot to prevent lumpiness.
10 -
Finalize by tasting and seasoning with additional salt and pepper as needed, then serve hot and enjoy!.
# Notes:
01 -
For best melting results, shred cheddar cheese from a block rather than using pre-shredded cheese.
02 -
This soup can be thickened by allowing it to cool slightly before serving.