|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.