Description
A warm, creamy, and satisfying soup packed with hearty ground beef, buttery Yukon Gold potatoes, and melty cheddar cheese. Perfect for chilly nights or whenever comfort food calls.
Ingredients
1 lb ground beef
4 cups diced Yukon Gold potatoes
1 small onion, chopped
2 cloves garlic, minced
1 cup diced carrots
4 cups beef broth
1 cup milk
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
3 tbsp butter
3 tbsp all-purpose flour
1/2 tsp paprika
Salt and pepper to taste
Optional: fresh parsley, for garnish
Instructions
- In a large pot, brown the ground beef over medium heat. Drain and set aside.
- Melt butter in the same pot. Add onion, garlic, and carrots. Sauté until softened, about 4–5 minutes.
- Sprinkle in flour and stir to coat the vegetables. Cook for 1–2 minutes.
- Gradually whisk in the beef broth. Stir continuously until smooth.
- Add the diced potatoes and cooked beef back to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes.
- Stir in milk and heavy cream. Simmer on low for 5 minutes.
- Gradually add shredded cheddar cheese, stirring until fully melted. Season with paprika, salt, and pepper.
- Serve hot, garnished with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner