Print Recipe
Pin Recipe
[btn-google-source]
Servings: 6
Calories: 619kcal
Ingredients
- 1 pound ground beef
- ¾ cup onion chopped
- ¾ cup carrots shredded
- ¾ cup celery diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups cheddar cheese shredded
- 1 ½ cups milk
- Salt and pepper to taste
- ¼ cup sour cream
Instructions
- Place the ground beef in a pot that fits in your air fryer basket - cook at 400ºF (200°C) for 15 minutes, or until it browns - you have to stir a few times in between.1 pound ground beef
- Add the butter, onion, shredded carrots, parsley, basil, and celery. Cook for another 10 minutes.¾ cup onion, ¾ cup carrots, ¾ cup celery, 1 teaspoon dried basil, 1 teaspoon dried parsley, 4 tablespoons butter
- Add the broth and potatoes. Cover and cook for 15 minutes, or until the potatoes are tender.3 cups chicken broth, 4 cups peeled and diced potatoes
- Mix the flour and milk until dissolved.¼ cup all-purpose flour, 1 ½ cups milk
- Add the roux, cheese, milk, salt, and pepper to the soup and cook for 5 more minutes.2 cups cheddar cheese, Salt and pepper
- Remove from heat and blend in the sour cream until smooth.¼ cup sour cream
- Serve warm and enjoy!
Notes
- Use an oven-safe pot: Make sure your pot fits comfortably in your air fryer basket, leaving enough clearance for air to circulate around it; otherwise, the soup won't cook evenly.
- Stir the beef frequently: Breaking up the ground beef every 5 minutes during the first cooking stage prevents large clumps and helps it brown evenly throughout.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can make the soup grainy, so shredding a block of cheddar yourself yields a smoother, creamier result.
- Add sour cream off the heat: Stirring in the sour cream after you remove the pot from the air fryer prevents it from curdling or separating due to the high heat.
- Adjust thickness to your preference: If the soup is too thick after adding the flour mixture, stir in a splash more milk or broth until it reaches the consistency you like.
- Flash freeze for easier storage: Pour cooled soup into a muffin tin and freeze until solid, then pop out the portions and store them in a freezer bag so you can grab individual servings without thawing the entire batch.
Nutrition
Calories: 619kcal | Carbohydrates: 37g | Protein: 29g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 850mg | Potassium: 1073mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3506IU | Vitamin C: 31mg | Calcium: 408mg | Iron: 3mg
Tried this recipe?Let us know how it was!