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I whipped this up one frosty night when I couldn't pick between soup and shepherd's pie. What happened? The best comfort meal—savory broth packed with ground beef, fluffy potatoes, bright veggies, all hugging you in a bowl. It always fills our kitchen with cozy vibes whenever winter hits. My family can't get enough.
Why You'll Crave This Soup
All the cozy goodness from shepherd's pie ends up swirling in your spoon here. The potatoes turn the broth super velvety. I double the batch often 'cause it stashes in the freezer so well. Pulling out a frozen container feels like a present to myself when I'm slammed and just want something good fast.
Grab These Ingredients
- Butter and Flour: Together they make each bowl thick and lush.
- Onion and Garlic: These two bring all those classic tasty smells.
- Ground Beef: The main hero, hearty and savory.
- Chicken Broth: This is our soup's base with extra flavor.
- Frozen Vegetables: Classic peas, corn, carrots keep things colorful.
- Potatoes: Mash them up with sour cream and butter for creamy goodness.
- Shredded Cheese: A big handful of cheddar makes every scoop better.
- Worcestershire Sauce: Sneaky splash for a major flavor boost.
- Salt Pepper and Seasonings: Just fix everything till it tastes right for you.
- Half and Half: A splash for even more richness.
How to Make This Tasty Soup
- Toss in Cheese:
- Let the soup cool just a little and then stir your cheese in so it gets all melty and smooth.
- Bring Together Potato Mash:
- Stir those whipped potatoes into your pot—makes things silky right away.
- Simmer the Broth:
- Blend flour in, then pour in liquids and seasonings, letting everything gently bubble.
- Sauté the Aromatics:
- Let onions get nice and mellow in butter, then mix in the garlic until it smells amazing.
- Prep Mashed Potatoes:
- Boil your potatoes, mash them up with sour cream and butter until velvety.
- Beef Time:
- Brown the ground beef 'til it's cooked through, then set aside.
- Add in Veggies and Beef:
- Drop your cooked beef and veggies into the simmering pot and warm them through.
Kitchen Wisdom for You
Shred your own cheese, trust me, it melts way smoother every time. An immersion blender is gold if you want an extra creamy texture. Hold off on adding cheese too soon—wait till things cool a little for the best melt. For a lighter spin, mashed cauliflower totally works in place of potatoes.
Easy Storing Info
Pop leftovers in the fridge for up to 3 days or stash in the freezer for about 90 days. When you're ready, just heat slow on the stove or zap in the microwave. Mashed potatoes keep things thick and creamy, even after a chill.
What to Eat With It
I love piling this soup next to fluffy biscuits, especially cheddar ones or buttermilk. Sometimes I mix up a fast corn casserole or throw together a crisp salad too. Little extras make this bowl feel like a full, cozy meal.
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Frequently Asked Questions
- → Why is freshly grated cheese better?
Pre-grated cheese has added stuff that keeps it from melting evenly. Grating your own makes it melt perfectly.
- → Can I use old mashed potatoes?
Fresh ones work best for texture, but leftovers can do the job too. Just mix them in slowly to find the right thickness.
- → Why cook the flour so long?
Cooking it for a minute avoids that raw, weird flour flavor. Take your time, it'll be worth it!
- → Is it okay to blend without an immersion blender?
Totally! A regular blender works fine. Be careful blending hot soup, though–do it in small portions.
- → What frozen veggies taste best here?
Peas and carrots are perfect, but use any mix that you'd enjoy in shepherd's pie.