Serves: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes
Assembly Time: 2 minutes
INGREDIENTS
3 tablespoons olive oil
1 cup celery, diced
1 cup carrot, diced
1 ½ cups yellow onion, diced
1 teaspoon black pepper
½ teaspoon salt
2 cloves of garlic, minced
2 teaspoons flour
2 cups little gem mini potatoes, quartered
6 cups chicken broth
450g ground beef
450g spreadable cheese
¼ cup sour cream
Toppings
Grated Cheddar Cheese
Romaine Lettuce, shredded
Tomato, diced
Crispy Matchstick Potatoes (Hickory Sticks)
PREPARATION
1. Add 3 tablespoons of olive oil to a large soup pot over low heat.
2. Add 1 cup diced celery, 1 cup diced carrots and 1 ½ cups diced yellow onion to the pan and sweat for 3-4 minutes or until soft. You do not want them to caramelize or brown.
3. Season with 1 teaspoon of cracked back pepper and ½ teaspoon of salt and add 2 cloves of minced garlic and 2 teaspoons of flour to the pan.
4. Stir everything together and allow the flour to cook for about 1 minute.
5. Add 2 cups of quartered little gem mini potatoes and 6 cups of chicken broth. Stir everything together, scraping the bottom of the pan to free any cooked flour.
6. Turn the heat to high and bring the soup to a rolling boil before allowing it to cook for 12 minutes.
7. Meanwhile, add 450g ground beef to a saute pan over low heat and cook the beef, breaking it up into small pieces. Again, you do not want it to caramelize or brown, simply to cook through. Season beef to taste with salt and pepper.
8. Turn the heat on the soup pot back down to low and add 450g of a spreadable cheese and ¼ cup of sour cream to the soup. Stir everything together until the cheese is completely melted.
9. Add the cooked beef to the soup and stir everything together.
10. Ladle soup into a bowl and top with grated cheddar cheese, shredded lettuce, diced tomato and crispy matchstick potatoes. Enjoy!