Description
A hearty, creamy soup loaded with seasoned ground beef, tender potatoes, and vegetables—perfect for chilly nights or meal prep.
Ingredients
- 1 1/2 pounds ground beef (85/15 lean)
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6 medium russet potatoes, peeled and diced
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1 large onion, diced
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3 carrots, peeled and sliced
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3 celery stalks, sliced
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4 cloves garlic, minced
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6 cups beef broth
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2 cups whole milk or heavy cream
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2 cups shredded cheddar cheese
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1 tablespoon olive oil (optional, for sautéing)
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1 1/2 teaspoons salt (or to taste)
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1 teaspoon black pepper
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1 teaspoon dried thyme
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1 tablespoon fresh chopped parsley (or 1 teaspoon dried)
Instructions
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In a large soup pot over medium heat, cook the ground beef until browned and fully cooked, about 7-9 minutes. Drain excess grease and return beef to the pot.
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Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are soft. Add minced garlic and cook for 1 minute more, until fragrant.
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Stir in diced potatoes and pour in beef broth. Scrape up any browned bits from the bottom. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes or until potatoes are tender.
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Reduce heat to low. Stir in milk or cream and shredded cheddar cheese. Mix until cheese is fully melted and the soup is creamy.
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Season with salt, pepper, dried thyme, and parsley. Simmer for 5 more minutes, stirring occasionally. Taste and adjust seasoning if needed.
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Serve hot with bread, crackers, or extra cheese on top if desired.
Notes
Cheese Tip: Use freshly shredded cheese for best melting. Pre-shredded cheese can sometimes stay clumpy.
Thicker Soup: Use a potato masher to mash some of the cooked potatoes right in the pot for a thicker texture.
Make It Spicy: Add 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce.
Make It Dairy-Free: Use full-fat oat milk or coconut milk, and a plant-based cheese alternative.
- Prep Time: 15
- Cook Time: 30