Ingredients
Equipment
Method
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and return them to the hot, dry pot. Mash the potatoes using a potato masher or ricer until smooth. Add the milk, butter, salt, and pepper. Stir until smooth and creamy. If using, stir in the shredded cheddar cheese. Set aside.2 pounds Yukon Gold potatoes, 1/2 cup milk, 4 tablespoons unsalted butter, salt and freshly ground black pepper, 1/4 cup shredded cheddar cheese
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground lamb or beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.1 tablespoon olive oil, 1 pound ground lamb or lean ground beef
- Add the chopped onion, diced carrots, and diced celery to the pot with the browned meat. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic, dried thyme, and dried rosemary and cook for an additional minute until fragrant.1 large yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Sprinkle the flour over the meat and vegetable mixture. Stir well to coat everything and cook for 1-2 minutes, allowing the flour to toast slightly. This helps to thicken the soup and prevent a raw flour taste.1/4 cup all-purpose flour
- Gradually whisk in the beef broth, ensuring there are no lumps of flour. Stir in the Worcestershire sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.4 cups beef broth, 1 tablespoon Worcestershire sauce
- Reduce the heat to low, cover the pot, and let the soup simmer gently for at least 15-20 minutes to allow the flavors to meld and the vegetables to become tender.
- Stir in the frozen peas and corn. Continue to simmer for another 5 minutes, or until the peas and corn are heated through and tender.1/2 cup frozen peas, 1/2 cup frozen corn
- Taste the soup and season generously with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls. Dollop a generous spoonful (or swirl) of the prepared mashed potato topping onto the center of each bowl. Serve immediately.salt and freshly ground black pepper
Notes
While not ideal for maintaining the perfect texture of the mashed potato topping, you can freeze the soup base. Allow the soup to cool completely. Ladle the soup into freezer-safe containers or bags, leaving about an inch of headspace for expansion. The mashed potato topping can be frozen separately in a small container. Label and freeze for up to 2-3 months.