Cooking Instructions

• 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 into 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 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 it the soup in small batches, stirring constantly until the cheese has melted completely.
• Season with salt and pepper to taste.