Cheesy Beef And Potato Soup
A heartwarming dish that combines the comforting flavors of beef, potatoes, and cheese into a creamy, delicious soup.
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 1 pound Ground Beef Choose a good quality beef with a balance of lean and fat.
- 3 medium Potatoes Peeled and diced; Russet or Yukon Gold are excellent choices.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 2 medium Carrots Diced.
- 4 cups Beef Broth Low-sodium preferred.
- 2 cups Cheddar Cheese Shredded sharp cheddar.
- 1 cup Heavy Cream Adds richness.
- Salt and Pepper To taste.
- Fresh Parsley For garnishing.
Instructions
- 1. Heat a large pot or Dutch oven over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
- 2. Add the chopped onion and diced carrots to the pot. Sauté for about 3-4 minutes until the onion is translucent and the carrots start to soften.
- 3. Stir in the minced garlic and cook for an additional minute until fragrant.
- 4. Add the diced potatoes and beef broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 15-20 minutes, or until potatoes are tender.
- 5. Pour in the heavy cream and stir thoroughly. Gradually add the shredded cheddar cheese, stirring continuously until melted.
- 6. Season with salt and pepper to taste. Optionally, add paprika or cayenne for heat.
- 7. Simmer for an additional 5 minutes to meld flavors. Stir in freshly chopped parsley just before serving.
- 8. Serve hot in bowls, garnished with additional cheese or parsley if desired.
Notes
For variations, consider adding different vegetables, using different cheeses, or making it vegetarian-friendly.