Description
This hearty and creamy soup combines ground beef, tender potatoes, and a rich broth for a comforting meal perfect for cold days.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 medium potatoes (peeled and diced)
- 3 cups chicken or beef broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream (optional, for extra creaminess)
- 1 cup shredded cheddar cheese
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp smoked paprika
- 1/2 tsp dried thyme (optional)
- Salt and black pepper (to taste)
- 1/4 cup chopped green onions or parsley (for garnish)
Instructions
Prepare the Base:
- Cook the Ground Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease and set the beef aside.
- Sauté Onion and Garlic:
- In the same pot, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened (about 3-4 minutes).
Build the Soup:
- Cook the Potatoes:
- Add the diced potatoes, smoked paprika, thyme (if using), salt, and pepper to the pot. Pour in the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
- Make it Creamy:
- In a small bowl, whisk the flour with 1/4 cup of the milk until smooth. Stir this mixture into the pot. Add the remaining milk and heavy cream, stirring well to combine.
- Add Cheese and Beef:
- Stir in the shredded cheddar cheese until melted and smooth. Add the cooked ground beef back into the soup and simmer for an additional 5 minutes.
Serve:
- Garnish and Enjoy:
- Ladle the soup into bowls and garnish with chopped green onions or parsley. Serve hot with crusty bread or crackers.
Notes
- For added veggies, toss in diced carrots, celery, or corn with the potatoes.
- If the soup is too thick, add a splash of broth or milk to reach your desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.