Description
A comforting and creamy beef and potato soup that is perfect for chilly days.
Ingredients
Scale
- 1 lb ground beef
- 1 lb baby potatoes, halved
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or whole milk
- 2 tbsp all-purpose flour or cornstarch
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess grease and set beef aside.
- In the same pot, melt butter and sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
- Stir in baby potatoes and beef broth. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15–20 minutes.
- In a small bowl, mix flour with a few tablespoons of water to create a slurry. Add it to the soup and stir until thickened.
- Lower heat and add cream and shredded cheddar cheese. Stir until cheese is melted and the soup is creamy.
- Season with salt and pepper. Adjust to taste. Serve hot with your favorite toppings.
Notes
- Try adding your favorite toppings like croutons or fresh herbs for added flavor.
- This soup can be easily made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg