Ingredients
Scale
- 4 large russet potatoes
- 1 lb. ground beef
- 2 cups half-and-half
- 2 cups shredded cheddar cheese
- 4 cups chicken broth
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 ½ cups mixed frozen vegetables
- ¾ teaspoon salt
- 3 tablespoons salted butter (divided)
- ¼ cup flour
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- Salt/Pepper (to taste)
Instructions
- Peel and chop the potatoes into thirds. Boil them in salted water until fork-tender, then mash with sour cream.
- In a large stock pot over medium-high heat, cook the ground beef until browned. Drain excess grease.
- In the same pot, sauté diced onions and minced garlic until softened.
- Stir in flour to create a roux; gradually add chicken broth while stirring.
- Incorporate Worcestershire sauce, seasonings, and half-and-half; bring to a simmer.
- Mix in the mashed potatoes until well combined. Add cooked beef and frozen vegetables, heat through.
- Remove from heat and stir in shredded cheese until melted.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg