Creamy Potato and Beef Soup
Ingredients
- 4 cups Russet potatoes peeled and cubed
- 8 oz Smoked beef bits chopped
- 4 tbsp Unsalted butter divided if necessary
- 1/4 cup All-purpose flour
- 3 cups Whole milk
- 2 cups Beef broth low sodium preferred
- 2 cups Sharp cheddar cheese shredded, plus extra for garnish
- 1/2 cup Sour cream full fat
- 2 tbsp Chives freshly chopped
- 1 tsp Kosher salt and black pepper each, or to taste
Instructions
- Crisp the beef bits in a large pot over medium heat. Remove and set aside, leaving 1 tablespoon of drippings.
- Melt butter in the same pot, whisk in flour, and cook for 1 minute to form a roux.
- Gradually whisk in milk and broth until smooth. Add the cubed potatoes and bring to a gentle simmer.
- Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Stir in shredded cheddar cheese and sour cream until fully melted and combined. Season with salt and pepper.
- Serve hot, garnished with the crispy beef bits, extra cheese, and chopped chives.