Cheesy Beef and Potato Soup
A comforting and creamy soup made with ground beef, hearty potatoes, and cheddar cheese, perfect for chilly days.
Ingredients
Main Ingredients
- 1 pound ground beef Savory main ingredient.
- 1 medium onion, diced Add flavor and texture.
- 3 cloves garlic, minced For aroma and taste.
- 4 medium potatoes, peeled and diced About 4 cups, adds heartiness.
- 4 cups beef broth For the soup base.
- 2 cups milk Makes the soup creamy.
- 1 cup shredded cheddar cheese For a cheesy flavor.
- 1 teaspoon salt To taste.
- 1/2 teaspoon black pepper Adds seasoning.
- 1 teaspoon dried thyme Herb for flavor.
- 1 tablespoon olive oil For sautéing.
- to taste Chopped green onions Optional garnish.
Instructions
Cooking the Soup
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and ground beef to the pot. Cook until the beef is browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Drain excess grease from the pot if needed. Stir in the diced potatoes, beef broth, salt, pepper, and thyme.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, reduce the heat to low and stir in the milk and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning if needed. If the soup is too thick, add more milk or broth to reach your desired consistency.
- Serve hot, garnished with chopped green onions if desired.
Notes
Feel free to adjust the seasonings to suit your taste. You can use other types of cheese, like Monterey Jack or even a blend, for different flavors. For a thicker soup, blend a small portion of the soup and then stir it back in. Store in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.