8 Servings 35 min Cook
1/2 Lb Ground Beef
2 Tbsp Butter
1 Medium (2-1/2" dia) Onions
2 Medium Carrots
3 Stalk, medium (7-1/2" - 8" long) Celery
1 Tbsp Garlic
3 Tbsp Wheat Flour
2 Cup Chicken Broth
2 Cup Reduced Fat Milk
3 Cup, diced Russet Potatoes
1 1/2 Cup, shredded Cheddar Cheese
1 Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
1/4 Tsp Salt
1/4 Tsp Pepper
1 Medium whole (2-3/5" dia) Tomatoes
Add beef to a small skillet over medium-high heat.
Cook until browned through.
Drain any excess fat and set aside.
In a large stock pot over medium heat, melt the butter.
Add the onions, carrots, and celery, cooking for about 4-6 minutes until the onions become translucent.
Add the garlic, cook for an additional 1 minute.
Stir in the flour and cook for 1 minute, then whisk in the chicken broth and milk.
Bring the soup to a boil, then reduce to a simmer.
Add the potatoes, and simmer for 15 minutes, or until the potatoes are soft.
Stir in the cheese, mustard, Worcestershire sauce, salt, black pepper, diced tomatoes, and beef.
Cook for an additional 5 minutes, and serve warm.
Recipe inspired by: https://www.