Description
A cozy, indulgent bowl of comfort—imagine the rich flavors of a cheeseburger meeting the creamy heartiness of potato soup. Ground beef, melty cheddar, and tender potatoes combine in a velvety broth that feels like a warm hug in every spoonful.
Ingredients
-
1 lb ground beef
-
4 cups Yukon Gold potatoes, peeled and diced
-
1 medium onion, diced
-
2 cloves garlic, minced
-
1 cup carrots, diced (optional)
-
1 cup celery, diced (optional)
-
3–4 cups beef broth
-
2 cups whole milk
-
1/2 cup heavy cream or sour cream (optional for extra creaminess)
-
2 cups freshly shredded sharp cheddar cheese
-
2 tablespoons butter
-
1/4 cup all-purpose flour (or cornstarch for gluten-free)
-
Salt and black pepper, to taste
-
1/2 teaspoon paprika
-
1/2 teaspoon dried thyme
-
Optional toppings: crumbled bacon, chopped parsley, green onions, extra cheese
Instructions
-
In a large pot, brown the ground beef over medium heat. Drain excess grease if needed.
-
Add butter, diced onion, carrots, and celery. Sauté for 5 minutes or until softened.
-
Stir in minced garlic and cook for another 30 seconds.
-
Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
-
Slowly whisk in beef broth and milk until the mixture is smooth.
-
Add the diced potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
-
Stir in the cream (if using), paprika, thyme, salt, and pepper.
-
Reduce heat to low. Gradually add shredded cheese, stirring constantly until melted and smooth.
-
Serve hot, garnished with your favorite toppings.
Notes
For a thicker soup, mash a few potatoes in the pot before serving.
Always use freshly shredded cheese for best melting results.
To make it gluten-free, substitute flour with cornstarch or arrowroot powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American