← Nouns Cooking · American

Ingredients

• 450 g Minced beef
• 4 tbsp Butter, divided
• 1 Onion, chopped
• 1 Carrot, coarsely grated
• 2 Celery, diced
• 1 tsp dried basil or mixed herbs
• 800 g Potato, peeled and cut into 1.5 cm cubes
• 750 ml chicken stock
• 3 tbsp Plain (all-purpose) flour
• 350 ml Milk
• 225 g Cheddar, grated
• 60 ml Sour cream
• ¾ tsp Salt
• ¼ tsp Black pepper
• 2 Spring onion, sliced
• 4 slices Bacon, cooked crisp and crumbled (optional)

Method

1. Brown the beef in a large soup pot over medium-high heat for 6–8 min, breaking it up. Lift it out with a slotted spoon and pour off the fat.
2. Melt 1 tbsp of the butter in the pot and add the onion, carrot, celery and herbs. Cook for 5 min, until softened.
3. Add the potatoes, beef and stock. Bring to the boil, then cover and simmer for 12–15 min, until the potatoes are tender.
4. Meanwhile, melt the remaining butter in a small pan, stir in the flour and cook for 1–2 min, until it smells toasty. Stir this paste into the soup and simmer for 2 min, until it thickens.
5. Turn the heat to low and stir in the milk, then the cheddar a handful at a time until melted. Heat gently without boiling, then stir in the sour cream, salt and pepper.
6. Ladle into bowls and top with spring onions and crumbled bacon, if you like.

Tips

• Never let the soup boil once the cheese is in or it can turn grainy.
• Diced dill pickle on top is an excellent, very burger-ish garnish.

Sources

Written in our own words after cross-checking these recipes:

Taste of Home Spend With Pennies