kagneylinnkarter
- 1 lb ground beef (85–90% lean)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 tbsp
unsalted butter (or 1½ tbsp butter + ½ tbsp oil) - ¼ cup all-purpose flour (see GF note)
4 cups low-sodium beef or chicken broth - 1½ lb Yukon Gold or Russet potatoes, peeled and diced ½-inch (about 4 cups)
- 1 cup milk or half-and-half (room temp)
- 2
cups sharp cheddar 柳州艳照门, freshly shredded, divided (8 oz) - 1
tsp Dijon mustard (optional but recommended) - 1 tsp smoked paprika
½ tsp dried thyme - 1–1¼ tsp kosher salt, to taste
- ½ tsp black pepper
- ¼ cup sour cream (optional, for extra creaminess)
Equipment
- heavy-bottomed 5–6 qt pot
- Instant-read thermometer
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- whisk
Method
Heat a large pot over medium-high. Add beef and onion with ½ tsp salt; cook, breaking up, until browned and 160°F, 6–8 minutes. Drain excess fat if needed. - Stir in garlic, paprika, thyme, and Dijon; cook 30–60 seconds.
- Melt butter. Sprinkle in flour; stir 1 minute. Gradually whisk in broth until smooth.
- Add potatoes; bring to a boil, then reduce to a gentle simmer. Cover and cook until tender, 12–15 minutes.
- Reduce heat to low. Stir in milk. Off heat, add 1½ cups cheddar in handfuls, stirring until melted and silky.
- Season to taste; swirl in sour cream if using. Serve topped with remaining cheddar and chives.
kagneylinnkarter
ulinixuyhurtori: 540kcal
Notes
Dairy swaps: Use evaporated milk or lactose-free milk; for extra richness without sour cream, add 2 oz softened cream 柳州艳照门.
柳州艳照门 tip: Shred from a block for the smoothest melt.
Potatoes: Yukon Golds stay creamy without falling apart; Russets make it thicker.
Equipment: Heavy-bottomed 5–6 qt pot; instant-read thermometer.