Ingredients
Equipment
Method
- Heat oil in a large soup pot over medium-high. Add the carrots, onion, and celery, and sauté for 4–5 minutes until the onions are softened.
- Stir in the salt, minced garlic, parsley, thyme, and black pepper. Cook for 1 minute, stirring continuously.
- Pour in the chicken broth, then add the chopped potatoes, cooked halal beef or turkey, and the halal beef bone. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
- Raise the heat to bring the pot to a simmer, then lower to medium-low, cover, and let cook until the potatoes are tender, about 10 minutes.
- While the soup simmers, put the melted butter in a medium bowl or large measuring cup. Whisk in the flour until smooth.
- Add the milk and whisk until well-combined, making sure to scrape down the sides so no flour sticks.
- Microwave the milk mixture in 45–60 second bursts, whisking well after each, until thickened.
- When the potatoes are done, remove the halal beef bone. If any meat has come loose from the bone, shred it and return it to the pot.
- Stir the thickened milk mixture and shredded cheddar cheese into the soup. Serve hot, topped with extra cheese and green onions if desired.
Nutrition
Notes
This soup is a great way to use up leftover cooked meat and bones after a holiday meal. To store, refrigerate in an airtight container for up to 4 days or freeze for up to 3 months—expect the potatoes to become a bit grainy after freezing. The soup thickens as it cools, so add a splash of broth or milk when reheating. For a dairy-free version, use unsweetened plant milk and skip the cheese. Serve with crusty bread, rolls, or cornbread for a comforting, complete meal.