- 6
- 35 mins
Ingredients
- MELT:
- 1 1Tbsp. unsalted butter
- 1 1lb. ground sirloin
- 1 1cup diced onions
- 3 ⁄4 3/4cup diced celery
- 1 ⁄2 1/2cup diced carrot
- 1 1tsp. minced fresh garlic
- STIR IN:
- 3 3cups low-sodium chicken broth
- 2 2cups peeled and diced russet potatoes
- 1 1tsp. dried basil
- MELT:
- 3 3Tbsp. unsalted butter
- 1 ⁄4 1/4cup all-purpose flour
- 11 ⁄2 11/2cups whole milk
- ADD:
- 2 2cups grated Cheddar
- 1 ⁄4 1/4cup ketchup
- 2 2Tbsp. prepared yellow mustard
- Black pepper to taste
- Chopped dill pickles
Preparation
Step 1
MELT:
1 1Tbsp. unsalted butter
1 1lb. ground sirloin
1 1cup diced onions
3⁄4 3/4cup diced celery
1⁄2 1/2cup diced carrot
1 1tsp. minced fresh garlic
STIR IN:
3 3cups low-sodium chicken broth
2 2cups peeled and diced russet potatoes
1 1tsp. dried basil
MELT:
3 3Tbsp. unsalted butter
1⁄4 1/4cup all-purpose flour
11⁄2 11/2cups whole milk
ADD:
2 2cups grated Cheddar
1⁄4 1/4cup ketchup
2 2Tbsp. prepared yellow mustard
Black pepper to taste
Chopped dill pickles
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