Anchored

It’s fall and soups become a staple in our house. I stumbled across a recipe for shepherd’s pie soup that I added my own twist to and it was one of the best soups I’ve made.

Here’s how I did it.

Ingrediants

• 1 lb Ground Beef
• 3-4 Russel Potatoes
• ¾ teaspoon salt
• ¾ cup sour cream
• 1/2 large yellow onion
• 3 cloves garlic, minced
• Drizzle of olive oil
• 4 cups Water with 3 tsp of Better than Boullion
• 1/2 cup Heavy Whipping Cream
• 3/4 teaspoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon mustard powder
• 1/4 teaspoon ground sage
• 1 ½ cups mixed frozen vegetables
• Salt/Pepper, to taste

Directions

1. Chop onion and saute in an Instant Pot (or soup pot) and garlic once the onion is a bit translucent.
2. Add ground beef and Worcestershire sauce and brown
3. While ground beef is browning, peel and chop potatoes into bite-size cubes.
4. Once the beef is browned add in the water with boullion, heavy whipping cream, sour cream, mustard powder, sage, and potatoes.
5. Cover with the lid and cook sealed as soup for 30 minutes (cook on the stove for 30 minutes at a medium boil)
6. Once it is complete dump in the mixed frozen vegetables (corn, carrots, peas, beans) and let them thaw for a few minutes.
7. Serve with your favorite toppings – shredded cheese, extra sour cream, salt/pepper.