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