Description
A rich and hearty American soup featuring tender diced potatoes, seasoned ground beef, and smoky cheddar cheese in a creamy broth. Perfect for chilly days, this comforting soup combines deep savory flavors with a creamy texture that warms you from the inside out.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 4 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 3 cups beef broth
- 1 cup milk or half-and-half
- 2 tablespoons butter
- 2 cups smoked cheddar cheese, shredded
Dry Ingredients and Seasonings
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons chopped parsley (optional)
Instructions
- Brown the Ground Beef: In a large pot over medium heat, cook the ground beef until browned, breaking it up as it cooks. Once fully cooked, drain excess fat and set the beef aside.
- Sauté Aromatics: In the same pot, melt the butter. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Stir in the all-purpose flour with the butter and onions, cooking for 1 to 2 minutes. This will help thicken the soup later.
- Add Liquids: Slowly whisk in the beef broth and milk or half-and-half to the roux mixture, stirring continuously until the soup base is smooth and well combined.
- Cook Potatoes: Add the diced potatoes to the pot and bring the soup to a simmer. Let it cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Combine Beef and Soup: Return the cooked ground beef to the pot and stir to incorporate evenly.
- Add Cheese: Reduce the heat to low. Gradually stir in the shredded smoked cheddar cheese, allowing it to melt completely into the soup, creating a creamy texture.
- Season: Season the soup with salt, black pepper, and paprika. Adjust seasoning to taste.
- Garnish and Serve: If desired, sprinkle chopped parsley on top for a fresh finish and serve the soup warm.
Notes
- For a deeper smoky flavor, try adding a pinch of smoked paprika along with the regular paprika.
- Using freshly shredded smoked cheddar cheese will give a better melt and richer texture compared to pre-shredded cheese.
- For a thicker and creamier soup, blend a portion of the cooked soup before adding the beef back in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
