- 4 tablespoon unsalted butter, divided
- 1 1 pound ground sirloin
- 1 cup diced onions
- 3/4 cup diced celery
- 1/2 cup diced carrot
- 1 teaspoon minced fresh garlic
- 3 cups low-sodium chicken broth
- 2 cups peeled and diced russet potatoes
- 1 teaspoon dried basil
- 1/4 cup all-purpose flour
- 11/2 cups whole milk
- 2 cups grated Cheddar
- 1/4 cup ketchup
- 2 tablespoons prepared yellow mustard
- Black pepper to taste
- Chopped dill pickles
Adapted from cuisinerecipes.com
Melt 1 tablespoon 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 tablespoons 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 recipe under 'Vegetables')
Serve with chopped salad (see recipe under 'Side Salads')