In a large pot, heat oil and add leeks, garlic, carrots, and celery root
Cook until softened
Add ground beef, italian seasoning, and pepper
Cook beef until no longer pink, then add chopped yukon potatoes
Cover mixture with broth and simmer for 20-30 minutes, until potatoes are tender
Lastly before serving, stir in coleslaw (this will cook instantly)
Notes
Choose your type of lean ground beef. This recipe is calculated with 85% ground beef.Any type of broth can be used as wellEach serving will be between 1-2 cups depending on if this is served as a starter, side dish, or entrée. I eat this soup as an entrée. Photo Credit: Cooking LSL, Jan 17, 2019