1/4 cup butter
2 teaspoons brown sugar
5 potatoes, peeled and cubed
1/2 pound lean beef roast
1/2 pound potatoes, cubed
1/4 teaspoon mustard seed
1/3 reduction sharp white cheddar cheese
In a large saucepan over medium heat, combine butter, brown sugar, potatoes, beef and white cheddar cheese. Bring to a boil, stirring frequently. Boil 15 minutes. Once cool, remove from heat. Puree well.
Pour soup into boiling broth and stir in mustard seed. Reduce heat to medium and cook 15 minutes more, stirring frequently. Serve over hot breads or popcorn.