1 pound lean ground beef

2 large carrots diced

1 large onion diced

3 cloves garlic minced

3 cups chicken broth

1 cup half-and-half

1 ½ cups diced potato

½ teaspoon ground sage

½ cup frozen peas

½ cup frozen corn

1 cup freshly grated cheddar cheese

2 teaspoons cornstarch

Add the ground beef to a large Dutch oven or soup pot and cook over medium heat until the beef is browned, stirring and breaking the meat into small pieces.

Drain the browned meat in a colander.

Using the same pot, add the onion and fresh carrots. Cook for 5 minutes, stirring occasionally until tender.

Add the garlic and cook, stirring, for an additional minute.

Add the broth, stirring and scraping the bottom of the pot with a wooden spoon.

Add the ground beef, half-and-half, potatoes, and ground sage and stir to combine well.

Bring to a boil and cook for 5 minutes.

Then add the frozen corn and peas and cook for an additional 10 minutes.

In a small bowl, mix the cheese and cornstarch together and then add the soup in small batches, stirring constantly until the cheese has melted completely.

Season with salt and pepper to taste.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Substitute ground turkey for the ground beef if desired.

Use sweet onions, yellow onions, or shallots.

Use frozen carrots if preferred. Or 2 cups of a pea, carrot, and corn mixture and add them all in the step to add the other frozen vegetables.

Use vegetable broth or beef broth if desired.

Although half-and-half adds the most creaminess, you can substitute whole milk or other non-dairy milk of choice as well.

Use red potatoes, Yukon potatoes, russet potatoes, or fingerling potatoes.

Use ½ teaspoon fresh sage in place of ground sage if desired.

Freshly grated cheddar cheese melts more creamy into the soup than pre-shredded. Use sharp cheddar, mild cheddar, or any other favorite cheese.