Ingredients
- Meat: 1 lb (500g) Ground beef.
- Vegetables: 3-4 medium potatoes (peeled and cubed), 1 diced onion, 1 shredded carrot, and 2 minced garlic cloves.
- Liquid: 4 cups chicken or beef broth, and 1 cup whole milk.
- Cheese: 2 cups shredded sharp cheddar cheese.
- Thickener: 2 tbsp all-purpose flour or cornstarch.
- Seasoning: Salt, black pepper, and a pinch of paprika.
- Toppings (as seen in the photo): Crispy bacon bits, chopped green onions, and extra shredded cheese.
Instructions
- Brown the Beef: In a large pot, brown the ground beef over medium heat until fully cooked. Drain the excess grease and set the meat aside.
- Sauté: In the same pot, sauté the onion and carrots in a little butter or oil until softened (about 5 minutes). Add the garlic and cook for another minute until fragrant.
- Simmer: Return the beef to the pot. Add the cubed potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are tender.
- Thicken: Whisk the flour (or cornstarch) into the milk until smooth. Slowly pour this mixture into the soup while stirring constantly. Let it simmer for a few minutes until the soup thickens.
- The Cheese: Remove the pot from the heat (this prevents the cheese from curdling). Gradually stir in the shredded cheddar until melted and smooth.
- Serve: Ladle into bowls and top with the crispy bacon, green onions, and a sprinkle of black pepper.
Pro Tip
For an even creamier texture, you can replace the milk with heavy cream or add a dollop of sour cream right before serving.
