Name: Cheesy Beef & Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; 1 medium yellow onion, finely chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 6 cups beef broth; 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; Salt and freshly ground black pepper to taste; 1 cup milk (whole or 2%); 1 cup shredded cheddar cheese (sharp or mild, your preference); 1/4 cup chopped fresh parsley, for garnish (optional)

Description

A hearty and comforting soup made with lean ground beef, tender potatoes, and a rich, cheesy broth. Easy to make and perfect for a chilly evening.

Ingredients

Scale

1 tablespoon olive oil
1 pound lean ground beef
1 medium yellow onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
6 cups beef broth
1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 cup milk (whole or 2%)
1 cup shredded cheddar cheese (sharp or mild, your preference)
1/4 cup chopped fresh parsley, for garnish (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Remove the beef from the pot with a slotted spoon and set aside, leaving about a tablespoon of grease in the pot.
2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Pour in about 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the pot. Add the remaining beef broth, the browned beef, cubed potatoes, dried thyme, and dried rosemary. Season with salt and pepper to your liking.
4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
5. Stir in the milk. Gradually add the shredded cheddar cheese, stirring constantly until it’s fully melted and the soup is creamy. Taste and adjust seasoning with salt and pepper if needed.
6. Ladle the hot soup into bowls. Garnish with fresh parsley, if desired.

Notes

Cool completely before refrigerating or freezing. Refrigerated soup lasts 3-4 days. Frozen soup lasts 2-3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 6g
Sodium: 900mg
Fat: 22g
Carbohydrates: 40g
Fiber: 5g
Protein: 25g