1-First, peel and cut the 4 large russet potatoes into chunks, then boil them in salted water with 3/4 teaspoon salt until very tender, about 10-15 minutes. Once done, mash the potatoes with 1 tablespoon butter and 3/4 cup sour cream until smooth and creamy. This step sets the base for the soup’s signature texture.

2-Next, cook and crumble 1 lb. of 85% lean ground beef in a pan until browned, then drain the fat and set it aside. In the same pan, sauté 1 diced yellow onion and 3 minced garlic cloves in the remaining 2 tablespoons of salted butter until they soften and release their aroma. For interest, stir in 1/4 cup flour to thicken, whisking it well to avoid lumps.

3-Gradually add 4 cups chicken broth to the pan, scraping up any browned bits for extra flavor. Stir in 2 cups half and half, along with 3/4 teaspoon Worcestershire sauce, 2 teaspoons Italian seasoning, 1/2 teaspoon mustard powder, and 1/4 teaspoon ground sage. Bring this mixture to a simmer, then blend in the mashed potatoes until the soup turns creamy. Add the cooked ground beef and 1 1/2 cups mixed frozen vegetables, cooking for about 5 minutes until everything heats through.

4-Remove the soup from heat and gradually stir in 2 cups shredded cheddar cheese, making sure the soup isn’t too hot to keep it smooth. Season with salt and pepper to taste, then serve warm. This method, using an immersion blender if needed, ensures a velvety consistency that’s hard to resist.