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Whole30 Cheesburger Chowder

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Servings 4 people

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 3 C Chicken or Vegetable Stock
  • 2 tbsp ghee
  • 2 garlic cloves or 2 tsp, minced
  • 1/2 yellow onion, diced
  • 3 C russet potatoes, peeled & cubed
  • 1 Carrot, diced
  • 1 1/2 C frozen hasbrowns sub: diced potatoes
  • 1 C Cashew Cream (see below) sub: coconut milk
  • 2 tbsp nutritional yeast or more to taste extra cheesy!
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • Salt & pepper (to taste)

For Cashew Cream

  • 1 1/2 C Cashews + 1 C Water

Instructions
 

  • For the Cashew Cream:
    In a frying pan cover the cashews with water. Bring to a boil & allow to cook for 3-5 minutes.
    Drain the cashews & add to the blender with 1 C water. Blend until smooth.
    For the Soup:
    First, in a medium to large pot or dutch oven heat 1 tbsp oil. Add the ground beef & cook until browned. Remove from pot & set aside
    Next, Melt Ghee in the pot.
    Add onions to the ghee & saute for 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds - 1 minute.
    Add the potatoes & 1 ½ C chicken broth to the pot. Season with a pinch of salt. Cover & reduce heat to low. Cook for about 10 minutes, or until potatoes are fork tender.
    Pour contents of pot to a blender. Add cashew cream & nutritional yeast. Blend until smooth
    After blending, return to the stove. Place 1 ½ C of chicken stock to the pot. Add carrots, hashbrowns & beef. Stir in Spices. Cook 5 minutes.
    Add in the contents from the blender. Stir & allow to simmer. Add additional chicken broth for desired consistency as needed. Season with salt & pepper to taste
    Garnish & serve