Description
A thick, velvety soup loaded with tender potatoes, savory ground beef, melty cheese, and a creamy broth. This comforting one-pot meal is perfect for chilly nights and picky eaters alike.
Ingredients
- 1 lb ground beef (or ground chicken/turkey)
- 5 medium potatoes, peeled and diced (russet or Yukon gold)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, diced
- 1 stalk celery, diced
- 4 cups chicken or vegetable broth
- 1½ cups milk (or dairy-free alternative)
- 1 cup shredded cheddar cheese
- ½ cup sour cream (or plain yogurt)
- 2 tbsp flour (or gluten-free flour)
- 2 tbsp butter or oil
- Salt and pepper to taste
- Optional: parsley or chives for garnish
Instructions
- In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
- Add the butter, onions, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until potatoes are fork-tender.
- In a bowl, whisk flour with milk until smooth. Slowly pour into the pot while stirring. Simmer for another 5–10 minutes until slightly thickened.
- Lower heat and stir in shredded cheese and sour cream. Let cheese melt completely. Season with salt and pepper to taste.
- Ladle into bowls, garnish with parsley or chives, and serve hot.
Notes
Use russet potatoes for a thick soup base or Yukon golds for a creamier texture. For gluten-free, swap flour with cornstarch. To freeze, leave out cheese and sour cream until reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American