Description
Beef and Smoked Cheddar Potato Soup is a rich and hearty American soup combining tender ground beef, creamy diced potatoes, and smoky cheddar cheese. This comforting and satisfying stovetop soup features a smooth roux-thickened base with savory flavors balanced by aromatic seasonings, perfect for a cozy meal.
Ingredients
Main Ingredients
- 1/2 pound ground beef
- 3 cups potatoes, peeled and diced
- 1 small onion, chopped
- 2 cups beef broth
- 1 cup milk
- 1 cup shredded smoked cheddar cheese
For the Roux and Seasoning
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brown the Beef: In a large pot over medium heat, cook the ground beef until it is fully browned and no pink remains. Drain any excess fat to keep the soup from becoming greasy.
- Sauté the Onion: Add the chopped onion to the pot with the beef. Cook, stirring occasionally, until the onion becomes soft and translucent, enhancing the soup’s flavor.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare the Roux and Milk Mixture: In a separate small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour until the mixture forms a smooth paste (roux) and cook for about 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the milk, continuing to stir until the mixture thickens to a creamy consistency.
- Combine and Melt Cheese: Pour the thickened milk mixture into the soup pot and stir to combine evenly. Add the shredded smoked cheddar cheese and stir until the cheese is completely melted and the soup is creamy.
- Season and Serve: Season the soup with garlic powder, salt, and black pepper to taste. Mix well and serve the soup warm for a hearty and comforting experience.
Notes
- For extra flavor, top the soup with chopped green onions or crispy bacon bits before serving.
- You can substitute smoked cheddar with regular cheddar if smoked is unavailable, but the smoky flavor is characteristic.
- If a thicker soup is preferred, reduce broth quantity slightly or add more flour in the roux.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
