Hearty Cheesy Beef and Potato Soup
This hearty and comforting soup features ground beef, tender potatoes, and a rich, cheesy broth, perfect for a warming meal.
Equipment
- large pot or Dutch oven
- whisk
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 large onion
- 3 cloves garlic
- 2 lbs Russet or Yukon Gold potatoes
- 6 cups beef broth
- 1 cup milk or heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup all-purpose flour
- 2 tbsp olive oil or butter
- Salt and freshly ground black pepper to taste
- bay leaf Optional
- fresh chives or parsley Optional, for garnish
Instructions
Cooking Steps
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Cook ground beef, breaking it apart, until browned, then drain excess grease and set aside.
- Add the remaining 1 tablespoon of olive oil or butter to the pot and sauté the chopped onion until softened (about 5 minutes), then stir in minced garlic for one minute until fragrant.
- Sprinkle flour over the onion and garlic mixture, stirring for 1-2 minutes to cook off the raw flour taste.
- Gradually whisk in beef broth, scraping up browned bits, then return beef to the pot, add diced potatoes and bay leaf (if using), and season with salt and pepper.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
- Remove the bay leaf, stir in milk or cream, and bring to a gentle simmer (do not boil); gradually add shredded cheese, stirring until melted and smooth, then adjust seasonings.
- Ladle the hot soup into bowls and garnish with fresh chives or parsley if desired, serving with crusty bread.
Notes
For a thicker soup, you can add an additional tablespoon of flour in step 3. Adjust the amount of cheese to your preference, and feel free to use a blend of cheeses for extra flavor complexity. Serve with warm, crusty bread for a complete and satisfying meal.