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Ingredients
4 Tablespoons unsalted butter
1 Pound ground beef sirloin
1 Cup onion, diced
3/4 Cup celery, diced
1/2 Cup carrot, diced
1 Teaspoon garlic, minced
1 Teaspoon dried basil
1/4 Cup flour
1 1/2 Cups milk
3 Cups chicken broth
2 Cups russet potatoes, peeled & diced
2 Cups sharp cheddar cheese, shredded
Kosher salt, to taste
Black pepper, to taste
Garnish
Ketchup
Prepared yellow mustard
Chopped dill pickles
Instructions
Melt butter in saut� pan over medium heat. Add sirloin; cook until meat begins to brown. Stir in onion, celery, carrot, garlic, and basil. Cook 5 minutes. Add flour, stirring to coat meat. Cook 1 minute. Stir in milk until mixture is smooth. Bring mixture to a boil; cook 2 minutes.
Transfer soup to a 3 to 4 quart crockpot. Stir in broth and potatoes. Cover soup; cook until potatoes are tender, on LOW for 3 to 4 hours. Add cheddar just before serving. Stir until cheese melts.
Season soup with salt and pepper and garnish with ketchup, mustard and pickles if desired.