Preparation

• Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
• Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
• While the meat cooks, peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash. Add the sour cream and 1 tablespoon of the butter. Set aside.
• Melt 2 Tablespoons of butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
• Whisk in flour, stir as the flour cooks for 1 full minute to remove the raw flour taste.
• Add the chicken broth in splashes, stirring continuously. Use a silicone spatula to loosen any beef remnants from the bottom of the pot for added flavor.
• Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
• Stir in the potatoes until well-combined into the broth. Blend until creamy if using an immersion blender or transfer it to a blender in batches.
• Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
• Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Ensure the soup isn’t too hot or the cheese won’t melt smoothly.
• Taste, season with salt/pepper if desired and serve!