Meaty Cheesy Potato Soup

Ingredients:
1/2 pound roast cut in bite size pieces
3 1/2 cups diced potatoes
1 cup shredded carrot
1 cup chopped onion
3 cups chicken stock
1 teaspoon dried basil
1 teaspoon dried parsley
8 ounces colby jack cheese shredded
1 1/2 cups milk
1 c sour cream
1/2 teaspoon each of salt and pepper

Method:
Sauté the  beef and chopped onion in a large skillet/pan over a medium heat. Mix the beef to prevent it sticking to the pan, cook until its browned all over. Add chopped carrots, parsley and basil in 2 tablespoon of the butter in the skillet. When the carrots are tender, add the chicken stock and bring to the boil. Now add the diced potatoes and simmer gently for 1 hour, or until the potatoes are tender. Mash potato mixture until fairly smooth.
Whisk in the milk and sour cream and cook until the whole mixture thickens and becomes smooth. Reduce the heat and mix in the cheese and season. When the cheese has melted remove the pot from the heat.

Tip: I often cook this in the crockpot all day on low or for 4-5 hrs on high. Add all the ingredients to the crockpot except for the dairy products. When you get home add your cheese, milk and sour cream, stir well. Cook another 30min and serve.