Description

A comforting and hearty Cheesy Beef & Potato Soup, packed with flavor from ground beef, tender potatoes, and a creamy, cheesy broth. Perfect for a cozy meal on a cool evening.

Ingredients

Scale

1 tablespoon olive oil
1 pound lean ground beef
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
1/4 teaspoon salt (plus more to taste)
6 cups beef broth
1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 cup milk (whole or 2%)
1 cup shredded sharp cheddar cheese (or a blend of cheddar and Monterey Jack)
2 tablespoons all-purpose flour (optional, for thickening)
1/4 cup fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess grease.
2. Add chopped onion, diced carrots, and diced celery. Cook until vegetables begin to soften, about 5-7 minutes.
3. Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
4. Add black pepper and 1/4 teaspoon salt. Pour in 1/2 cup beef broth and scrape bottom of pot to loosen browned bits.
5. Pour in remaining beef broth and add cubed potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
6. (Optional for thickening) Whisk 2 tbsp flour with 1/4 cup warm soup broth until smooth. Stir mixture back into soup.
7. If thickened, bring soup to a gentle simmer and cook, stirring, for 5-7 minutes until desired consistency.
8. Reduce heat to low. Stir in milk, then gradually add shredded cheese, stirring until melted and soup is creamy. Do not boil.
9. Taste and adjust seasoning with additional salt and pepper.
10. Ladle into bowls and garnish with fresh parsley.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for 2-3 months. Reheat on stovetop over medium-low heat, stirring often, or in the microwave on medium power.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 20g
Carbohydrates: 35g
Fiber: 4g
Protein: 30g