Step-by-Step Instructions

• Shred your cheddar cheese, measure out the sour cream, and let them come to room temperature.
• In a large stock pot, cook and crumble the ground beef over medium-high heat until browned. Drain excess grease and set aside.
• Peel and chop russet potatoes into thirds, boil with ¾ teaspoon of salt until fork-tender. Drain and mash with 1 tablespoon of butter and ¾ cup of sour cream.
• Melt 2 tablespoons of butter in the same pot, add diced onions and sauté until softened, then add minced garlic.
• Whisk in the flour and cook for 1 minute, stirring continuously.
• Slowly add chicken broth, stirring constantly. Add Worcestershire sauce, Italian seasoning, mustard powder, and sage.
• Stir in half and half gradually, bring to a gentle boil.
• Add the mashed potatoes to the broth and blend until creamy.
• Return the cooked ground beef and frozen mixed vegetables to the pot and let simmer for 5 minutes.
• Remove from heat and stir in shredded cheddar cheese until melted.