Ingredients:
1/2 pound ground beef
1 tablespoon butter
3/4 cup diced celery
3/4 cup diced carrots
3/4 cup diced onion
4 cups diced potatoes
3 cups chicken broth
1 1/2 cups whole milk
1/4 cup all-purpose flour
Salt and black pepper, to taste
1/4 cup sour cream
Instructions:
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In a large Dutch oven, cook the ground beef for 6–8 minutes, breaking it apart as it browns. Drain and set aside.
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In the same pot, melt the butter.
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Add the celery, carrots, and onion, stirring and sautéing for about 10 minutes, or until the vegetables are tender.
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Add the potatoes, chicken broth, and whole milk. Whisk in the flour before the mixture heats too much.
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Season with salt and black pepper. Simmer until the soup thickens.
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Return the cooked ground beef to the pot and stir to combine.
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Mix in the sour cream until fully incorporated.
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Serve hot this soup tastes even better the next day!