3large russet potatoes (about 3 cups) peeled and cut into bite size pieces
3cupchicken broth low sodium
¼cupall-purpose flour
4cupsharp cheddar cheeseshredded
1 ½cupmilk2%
¼cupsour creamfull fat
Instructions
In a 12 inch frying pan, thoroughly cook ground beef. Drain fat and set aside for now.
1 lb ground beef
In a large 5-Quart pot with 1 tablespoon of the butter over medium-high heat, sauté onion, carrots, and diced celery with Italian seasoning, oregano, salt and pepper until onions have softened, 2 to 3 minutes.
4 tbsp unsalted butter, 1 medium white onion, ¾ cup carrots, ¾ cup celery, 1 tbsp italian seasoning, ½ tsp oregano, 1 tsp salt, ½ tsp black pepper
Add in beef, potatoes, and chicken broth to the pot. Reduce heat to low, cover with lid, and simmer for 10 to 12 minutes, until potatoes are tender.
3 large russet potatoes, 3 cup chicken broth
In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium high heat and stir in flour until it starts to bubble, 2 minutes. Then add this mixture to the soup stirring well to mix.
¼ cup all-purpose flour
Stir in cheese until fully melted.
4 cup sharp cheddar cheese
Add in milk and bring back to a simmer. Then stir in sour cream until well mixed.