Getting started with this Shepherds Pie Soup is straightforward and fun, turning simple ingredients into a creamy delight. Begin by prepping everything so your cooking flows smoothly from start to finish. This guide walks you through each part, ensuring even beginners feel confident in the kitchen.

First, shred the cheese from a block and measure the sour cream and half and half, allowing them to come to room temperature for better blending. Cook and crumble 1 lb of ground beef over medium-high heat until fully cooked, then drain the grease and set it aside. It’s a simple way to build that rich, meaty base that makes the soup so satisfying.

1-Peel 4 large russet potatoes (about 2 lbs), cut them into thirds, add to a pot with water and 3/4 teaspoon salt, and boil gently until fork-tender (10-15 minutes).

2-Drain and mash the potatoes with 3/4 cup sour cream and 1 tablespoon salted butter, then set aside to create that creamy texture.

3-In the same pot, melt the remaining 2 tablespoons salted butter over medium heat and cook 1 diced yellow onion until soft (about 5 minutes).

4-Add 3 minced cloves garlic and cook for 1 more minute to build flavor.

5-Whisk in 1/4 cup flour and stir for 1 minute, then gradually add 4 cups chicken broth, stirring to loosen any bits from the pot.

6-Stir in 3/4 teaspoon Worcestershire sauce, 2 teaspoons Italian seasoning, 1/2 teaspoon mustard powder, and 1/4 teaspoon ground sage.

7-Slowly add 2 cups half and half, bring to a boil, then reduce to a simmer and mix in the mashed potatoes until combined.

8-Blend the mixture with an immersion blender or in batches in a blender until creamy, then add the cooked ground beef and 1 1/2 cups mixed frozen vegetables, and heat through for about 5 minutes.

9-Remove from heat, gradually stir in 2 cups shredded cheddar cheese until melted and smooth, and season with salt and pepper to taste.