- 1 lb of ground chuck
- 1 medium onion, chopped
- 3 cups chicken stock
- 3 potatoes, cubed
- 1 clove garlic, minced
- 2 stalks celery, chopped
- 1 and 1/2 cups of half and half
- 1 cup sharp cheddar cheese, shredded
- In a large sauce pan brown beef.
- Drain beef in a large mesh strainer. Add back to pan.
- Add the chicken stock, potatoes celery and onions.
- Season with salt and pepper.
- Simmer until potatoes are tender.
- Add half and half and cheese and heat through. Do not allow to boil.