Description
A creamy soup featuring ground beef, potatoes, cheese, and vegetables.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 4 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat.
- Add the diced onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Stir in the beef broth, diced potatoes, carrots, celery, thyme, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- In a small bowl, whisk together the flour and 1/2 cup of the milk until smooth.
- Gradually whisk the flour mixture into the simmering soup. Cook, stirring constantly, until the soup thickens.
- Stir in the remaining 1 1/2 cups of milk and the shredded cheddar cheese until melted and smooth.
- Season with salt to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a richer flavor, use whole milk or half-and-half.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The soup may thicken further upon cooling; add a splash of milk or broth when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450