- 1 lb. ground beef
- 1 cup chopped onion
- 1 cup shredded carrots
- 1 cup diced celery
- 1 teaspoon Steak Salt
- 4 garlic cloves, minced
- 1/2 cup beer
- 3 cups chicken broth
- 4 cups diced potatoes
- 1 1/2 cups milk
- 1/4 cup flour
- 2 cups grated cheddar (1cup smoked cheddar + 1 cup sharp cheddar)
- 1/4 cup parsley
- 1/4 cup sour cream
- Olive oil
- Crumbled bacon
- Sliced green onion
- In a large saucepan over medium heat, add a drizzle of olive oil & ground beef. Season with 1/2 teaspoon of Steak Salt and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. Leaving 1 tablespoon of oil in pan.
- In same saucepan over medium heat sauté onion, carrots, celery, season with 1/2 teaspoon Steak Salt and cook until vegetables are tender, about 10 minutes. Pour the beer into the pot and deglaze, scraping the bits up. Next add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small saucepan over medium heat melt butter. Add flour and whisk until smooth, about 1-2 minutes. Gradually whisk in milk; simmer and stir until sauce is thick and smooth.
- Stir sauce into soup, stirring constantly. Bring to a boil; reduce heat to low and stir in cheese until melted. Finally stir in sour cream & parsley. Serve topped with crumbled bacon, a dollop of sour cream, and green onions.