Ingredients
Units
Scale
- 3 lbs russet potatoes, peeled and cut into quarters
- 1 medium onion, quartered
- 1 tsp salt
- 1/2 tsp pepper
- 1 lb medium ground beef
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 large garlic clove, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp dried oregano
- 1/2 tbsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp dried mustard
- 1 tsp salt
- 1/2 tsp pepper
- 3 1/2 cups chicken broth
- 1 14 oz can corn kernels
- 1 14oz can creamed corn
- 1 cup frozen peas
- 2 cups shredded cheddar cheese
Instructions
- Place the potatoes, onion, salt and pepper into a pot, cover with cold water, bring to a boil.
- Once the potatoes are fork tender drain off the water reserving 1/2 a cup.
- Place the potatoes and onions into a blender and puree until smooth, add some of the reserved water if needed. Set aside.
- Place the hamburger, onions, carrots and garlic into a soup pot, cook until the burger is no longer pink.
- Add the Worcestershire sauce, oregano, basil, thyme, ground mustard, salt and pepper to the pot, cook for 2-3 minutes.
- Add the chicken stock and the pureed potatoes, gently bring to a low boil, reduce to and simmer for 15 minutes.
- Add the corn and peas and allow to come back to temperature.
- Stir in the cheddar cheese and allow to melt.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews, Recipes