Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 3 cups diced potatoes
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 cup diced carrots
- 1 cup diced celery
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat and set beef aside.
- In the same pot, melt butter and sauté onions, carrots, celery, and garlic until tender.
- Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly to form a roux.
- Gradually whisk in beef broth, stirring to avoid lumps.
- Add diced potatoes and cooked ground beef. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy.
- Season with salt and pepper to taste. Heat through but do not boil.
- Serve hot, optionally topped with additional cheese, chopped green onions, or bacon bits.
Notes
- For extra flavor, add crumbled bacon on top before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove to maintain creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg