Ingredients

The following ingredients have 8 Servings
  • 1-1 1/2 pound(s) lean ground beef
  • 3/4 cup(s) chopped onion
  • 2/3 cup(s) diced celery
  • 2/3 cup(s) diced carrots
  • 4 ounce(s) baby portabello mushrooms, diced
  • 1 teaspoon(s) dried basil
  • 1 teaspoon(s) dried parsley flakes
  • 2 tablespoon(s) olive oil
  • 1 pound(s) red potatoes, peeled and diced
  • 4 cup(s) chicken broth
  • 4 ounce(s) pkg Idahoan instant mashed potatoes, loaded baked or four cheeses flavor
  • 2 cup(s) shredded cheese (I used colby, monterey jack, and gouda)
  • 1/4 cup(s) whipping cream
  • 1/4 cup(s) sour cream
  • 1/2-1 teaspoon(s) black pepper

Instruction

  • Brown ground beef, drain well and pour into large soup pan. Saute the onion, celery, carrots, mushrooms, dried basil, and dried parsley in the olive oil until tender, about 10 minutes. Add to ground beef in soup pan.
  • Add potatoes, broth, and instant potatoes; stir well. cover and bring to a simmer. Stirring often, cook until potatoes are tender, about 20-25 minutes.
  • Remove from heat. Stir in cheese until melted and well blended. Stir in cream, sour cream, and pepper until well blended.
  • Top with cheese and serve with grilled toast. My husband even likes to add a dollop of dill pickle relish.