Family Meal Kit
One-Pot Creamy Ground Beef and Potato Soup
with cheddar and sour cream
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under 35g carbs
Chef
Tom Scodari
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
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8 fl. oz. Cream Sauce Base
- 16 oz. Ground Beef
- 12 oz. Yukon Potatoes
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4 oz. Shredded Cheddar Cheese
- 1 Poblano Pepper
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2 oz. Sour Cream
- 1½ oz. Fire-Roasted Diced Hatch Green Chile Peppers
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1 oz. Crispy Fried Onions
- 4 tsp. Mirepoix Broth Concentrate
- 2 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOpnxePr
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Calories610
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Carbohydrates27g
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Net Carbs25g
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Fat41g
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Protein31g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut potatoes into 1/2" dice.
Stem poblano peppers, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Cook the Beef
Place a medium pot over medium-high heat. Add 1 Tbsp. olive oil, poblanos (use less if spice-averse), ground beef, 1/4 tsp. salt, and a pinch of pepper to hot pot. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Reduce heat to medium. -
3 Add the Broth and Potatoes
Add mirepoix base, cream base, and 2 cups water to hot pot. Bring to a simmer.
Once simmering, reduce heat to low.Add potatoes and garlic salt. Stir occasionally until potatoes are tender, 15-20 minutes. -
4 Finish the Soup
Stir 3/4 the cheese (reserve remaining for garnish) into soup until cheese is melted and combined. Remove from burner.
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5 Make Crema and Finish Dish
In a mixing bowl, combine hatch chiles (to taste) and sour cream. Set aside.
Plate dish as pictured on front of card, garnishing soup with crispy onions, crema (to taste), and remaining cheese. Bon appétit!
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