Ingredients
- 1 lb ground beef
- 1 lb baby potatoes, halved or quartered
- 1 cup shredded cheddar cheese (or mix of cheddar and American)
- 4 cups chicken or beef broth
- 1 cup heavy cream or half-and-half
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour (optional, for thickening)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp fresh parsley, chopped
- Optional toppings: extra cheese, green onions, croutons
Instructions
- In a large pot, cook the ground beef until browned. Drain excess grease.
- Add butter, onions, carrots, celery, and garlic. Sauté until vegetables are tender.
- Sprinkle in flour if using, and cook for 1 minute to form a light roux.
- Pour in broth and add baby potatoes. Simmer for 15–20 minutes, until potatoes are fork-tender.
- Reduce heat to low. Stir in heavy cream, then gradually add cheese, stirring until melted and smooth.
- Season with salt, black pepper, and paprika. Adjust to taste.
- Ladle into bowls, garnish with parsley, and top with extra cheese, green onions, or croutons if desired.
Notes
- Use ground turkey or chicken and evaporated milk for a lighter version.
- Make it vegetarian with plant-based ground and vegetable broth.
- Swap potatoes for cauliflower florets for a low-carb option.
- Add jalapeños or red pepper flakes for a spicy twist.
- Mix in American cheese with cheddar for extra creaminess.
- 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: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
