4 cups peeled and diced potatoes
1 small onion, diced
1 stalk celery, chopped
¾ cup shredded carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
8 ounces ground beef + 1 tablespoon oil
4 tablespoons butter
¼ cup flour
1½ cups half and half or heavy cream
1 teaspoon salt (or to taste)
1 teaspoon garlic powder
½ teaspoon black pepper
¼ cup sour cream
2 cups shredded sharp cheddar cheese
Optional garnish: additional cheese, bacon bits, green onions
Add potatoes, diced onion, celery, carrots, basil, parsley, and chicken broth into a large pot. Cook until the potatoes are cooked, but firm.
About 30 minutes before serving, add oil and ground beef to a large saucepan and stir over medium heat for 4-5 minutes until browned. Transfer to a bowl and wipe out the pan with a paper towel.
Add butter to pan and stir until melted. Add flour and stir until mixture clumps up. Slowly whisk in half and half or heavy cream until mixture thickens. Stir in salt, pepper, and sour cream.
Add cream mixture, ground beef, and shredded cheese to vegetables in the pot. Stir to combine all ingredients. Serve warm and top with additional cheese, bacon bits, and green onions if desired.