- 6
- 35 mins
Ingredients
- MELT:
- 1 Tbsp. unsalted butter
- 1 lb. ground sirloin
- 1 cup diced onions
- 3 ⁄4 cup diced celery
- 1 ⁄2 cup diced carrot
- 1 tsp. minced fresh garlic
- STIR IN:
- 3 cups low-sodium chicken broth
- 2 cups peeled and diced russet potatoes
- 1 tsp. dried basil
- MELT:
- 3 Tbsp. unsalted butter
- 1 ⁄4 cup all-purpose flour
- 1 1⁄2 cups whole milk
- ADD:
- 2 cups grated Cheddar
- 1 ⁄4 cup ketchup
- 2 Tbsp. prepared yellow mustard
- Black pepper to taste
- Chopped dill pickles
Preparation
Step 1
Melt 1 Tbsp. butter in a large pot over medium heat. Add sirloin and cook until brown. Add onions, celery, carrot, and garlic; sweat over medium-low heat, 10 minutes.
Stir in broth, diced potatoes, and basil; bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 10–12 minutes.
Melt 3 Tbsp. butter in a saucepan over medium heat. Whisk in flour; cook 1–2 minutes. Whisk in milk until smooth. Add milk mixture to soup; cook until thick, 3–4 minutes.
Stir in Cheddar, ketchup, and mustard until cheese melts; season with salt and pepper. Garnish soup with pickles and serve with shoestring fries (see tip).
Nutrition Information
Per serving: 394 cal; 25g total fat (15g sat); 106mg chol; 510mg sodium; 14g carb; 1g fiber; 28g protein