INGREDIENTS
3 lbs Russet potatoes, peeled, diced, and divided
1 lb ground beef
1 medium onion, diced
2 medium carrots, diced
3 cloves garlic, minced
2 tablespoons tomato paste
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
1/2 cup sour cream
2 tablespoons butter
1 cup heavy cream
1 cup cheddar cheese, grated
1 cup frozen peas
Kosher salt and freshly ground black pepper, to taste.
PREPARATION
Place about 2/3 of the potatoes in a pot and cover with cold water by 1 inch. Salt the water, bring to a boil, and cook potatoes until tender, 15-20 minutes.
Meanwhile, in a large pot over medium-high heat, cook the ground beef, onions, and carrots until beef is no longer pink.
Stir in garlic and tomato paste and cook briefly, just 1 minute.
Stir in broth, remaining potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring to a boil, reduce to a simmer, and let cook until potatoes are tender, about 15 minutes.
Once the potatoes boiling in water are tender, drain, add butter and sour cream, and mash or puree until smooth. Mix pureed potatoes into the soup.
Stir in heavy cream, followed by cheddar cheese. Add cheese in handfuls and stir to melt.
Stir in peas and let cook until heated through, about 2 minutes. Adjust seasoning as needed and enjoy!
