Description
A hearty soup made with ground beef, baby potatoes, and cheddar cheese.
Ingredients
Scale
- 1 lb ground beef
- 3 cups baby potatoes, halved
- 1 cup shredded sharp cheddar cheese
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk or cream
- 2 tbsp flour or 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Brown the ground beef in a large pot over medium-high heat. Once browned, drain excess fat and set beef aside.
- In the same pot, melt the butter and sauté the onion, carrots, and celery for about 5 minutes until soft. Add garlic and cook for another minute.
- Add the baby potatoes and cooked beef back into the pot. Pour in beef broth and bring to a simmer. Cover and cook for 12-15 minutes until potatoes are fork-tender.
- Reduce heat, stir in milk or cream. If thickening, mix flour or cornstarch with water and add now. Simmer 5 more minutes.
- Turn off heat and stir in shredded cheddar cheese until fully melted and the soup is creamy. Season with salt and pepper to taste.
Notes
- This soup can be easily adapted with other vegetables.
- For a spicier kick, add diced jalapeños or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg