Ingredients

The following ingredients have 6 Servings
  • 16 oz. lean ground beef
  • 1 Tbsp olive oil
  • 3 large carrots (shredded)
  • 1 medium white onion (diced)
  • 3 celery ribs (diced)
  • 2 tsp minced garlic
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 medium Russet potatoes (peeled and cut into 1/2" cubes)
  • 3 cups low-sodium chicken broth
  • 1 cup sharp cheddar cheese, shredded (~4 oz.)
  • 2 cups Monterey Jack cheese, shredded (~8 oz.)
  • 4 oz. cream cheese (cubed)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup sour cream
  • chopped green onions

Instruction

  • Using a large pot or Dutch oven, add beef; place over medium heat and cook, stirring occasionally, until beef is fully cooked. Drain excess fat from pot and set beef aside.
  • In same pot, add olive oil and place over medium-high heat. Once hot, add shredded carrots, diced onions, diced celery, garlic, basil, parsley and oregano; stir until well combined. Saute, stirring occasionally, for 10 minutes.
  • Add potatoes, chicken broth and cooked ground beef; stir until well combined. Bring mixture to a boil and then reduce heat to medium-low. Cover and simmer for 10-12 minutes, or until potatoes are fork-tender.
  • Reduce heat to low. Add cheddar cheese, Monterey Jack cheese, cream cheese, salt and pepper; stir until well combined. Cook until cheeses have fully melted.
  • Remove from heat and stir in sour cream.
  • Garnish with chopped green onions before serving.