Ingredients
Scale
- 1 pound ground beef 85/15
- 2 tablespoons canola oil or vegetable oil
- 2 tablespoons butter
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1 cup shredded carrots
- 1 cup diced celery
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika or smoked paprika for more flavor
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds potatoes peeled and cubed
- 3 cups chicken broth more if needed
- 1/2 cup sour cream optional
- 1/4 cup all-purpose flour
- 4 tablespoons butter
- 2 cups cream or whole milk
- 1 pound velveeta processed cheese or you can use more cheddar cheese and a brick of cream cheese to add creaminess
- 2 cups cheddar cheese shredded
Instructions
- Heat oil in a large saucepan or Dutch oven over medium heat.
- Add ground beef to the pan and cook until no longer pink, then transfer to a plate and drain grease.
- Melt 2 tablespoons butter in the same pan. Add diced onion and cook for about 1 minute.
- Stir in garlic, carrots, celery, basil, parsley, thyme, paprika, salt, and black pepper. Sauté for 8-10 minutes until veggies are tender.
- Stir in the cubed potatoes, cooked ground beef, and enough chicken broth to cover the potatoes. Bring to a boil.
- Reduce heat, cover, and simmer for 10-12 minutes until potatoes are tender.
Notes
For extra creaminess, consider adding sour cream at the end.
Feel free to substitute with your favorite cheese or add more vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.