Description
A rich, creamy soup packed with savory ground beef, tender potatoes, vegetables, and sharp cheddar cheese—perfect for cozy weeknights and family dinners.
Ingredients
1 pound (450 g) lean ground beef
2 tablespoons (30 ml) olive oil
1 medium yellow onion, diced
1 cup (120 g) carrots, diced
1 cup (150 g) celery, diced
3 cloves garlic, minced
3 medium russet potatoes (1½ pounds / 680 g), diced
4 cups (960 ml) chicken broth
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
3 tablespoons (24 g) all-purpose flour
2 cups (200 g) sharp cheddar cheese, shredded
1 teaspoon (5 g) salt
½ teaspoon (2 g) black pepper
½ teaspoon (1 g) paprika
½ teaspoon (1 g) dried parsley
1 tablespoon (15 ml) Dijon mustard
Instructions
Heat 1 tablespoon (15 ml) olive oil in a large pot over medium heat. Brown ground beef for 6–8 minutes. Drain and set aside.
Add remaining olive oil to the pot. Sauté onion, carrots, and celery for 5–6 minutes. Add garlic and cook 30 seconds.
Add diced potatoes and chicken broth. Bring to a boil, then simmer 12–15 minutes until potatoes are tender.
Whisk flour with ½ cup (120 ml) milk until smooth. Add to soup with remaining milk and heavy cream. Stir well.
Return beef to pot and simmer 5–7 minutes until slightly thickened.
Reduce heat to low and stir in cheese, salt, pepper, paprika, parsley, and mustard. Stir until smooth and creamy.
Notes
For thicker soup, mash some of the potatoes before adding cheese.
For lighter soup, substitute half-and-half for heavy cream.
Store refrigerated up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes