Beef and potato soup

In large skillet heat olive oil over medium heat. Add in beef and onion and cook until beef is no longer pink. Because of the large amount of beef, cook in two batches.

Remove all cooked beef from pan leaving any fat rendered.

Add flour to pan and whisk in with the fats for 1 minute. Then whisk in stock until smooth.

Bring to boil then turn heat to simmer. Add in all other ingredients except for half and half.

Stir, cover and simmer for 1 hour.

Uncover and add in half and half. Heat thoroughly.

Soup should have a thicker appearance but not as thick as a full cream soup.