Well it’s officially entering soup season, and this was our first soup.
- 1 lb ground meat
- 1 medium sweet onion finely chopped
- 1 cup very small chopped carrots
- 1lb small diced potatoes (I used red skin)
- 1 heaping tbls fresh garlic
- Salt to taste (I added salt after meat, then each veg)
- 1 tbls dried parsley
- 1 tbls ground mustard
- 1/4 tsp ground peper
- 1 tsp garlic powder
- 1tsp onion powder
- 2 tbls ketchup
- 2 tbls Worcestershire
- 6 cups of water
- 2 tbls better than bullion
- 1 cup half and half
- 1/3 cup medium cheddar cheese shredded
In a large dutch oven pot add your ground meat, your ground mustard, pepper, garlic powder, onion powder, 1 tbls worcestershire, and salt. While that’s browning chop up your onion into a very small finely dice, then add to the pot, and add salt, and mix well. Then while that cooks do the same with the carrots, and then the potatoes. After you’ve added all of that then add your fresh garlic, and last tbls of ketchup, and worcestershire. Let this cook for a few moments to become soft with the lid on. Once that’s softened a bit add your water, better than bullion, and half and half. This will simmer for a good 30 minutes to cook everything through and all the flavors to merry well. Turn it down to low, and top with a 1/3 cup of cheese. Once this is melted after a few minutes stir very well. Now you may enjoy!
Extras:
This feed my family of 6, but we added a side of my GF copy cat Red Lobster cheddar biscuits.
We switched over a bit ago to buying half a cow, and that seems to go a long way with beef dishes. Just sharing because I wish we had done that years before.
If you use mild cheddar I’d suggest using more like 1/2 a cup.
It’s very important to not add all your salt at the beginning and season along the way to obtain the best flavor. A lot of the times I add salt at the very end of the dish so I don’t over salt.
~Till then Enjoy
~Just Your Average Mama