Cheesy Beef and Potato Soup
A hearty and comforting soup featuring savory ground beef, tender potatoes, and a rich, creamy cheese broth. Perfect for a cozy meal.
Equipment
- Large Dutch oven or soup pot
- Spoon
- Fork
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large yellow onion
- 2 cloves garlic
- 6 cups beef broth
- 2 pounds russet potatoes
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- to taste Salt and black pepper
- 0.5 cup heavy cream
- 2 cups shredded sharp cheddar cheese
Optional Garnishes
- chopped fresh parsley
- extra shredded cheese
- dollop of sour cream
Instructions
Cooking Steps
- Heat olive oil in a Dutch oven or soup pot over medium-high heat. Brown the ground beef, breaking it apart, then drain excess grease.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Pour in beef broth, add diced potatoes, dried thyme, and rosemary. Bring to a boil, then simmer covered for 15-20 minutes until potatoes are tender; season with salt and pepper.
- Stir in heavy cream, then gradually add shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is smooth and creamy.
- Taste and adjust seasonings as desired. Serve the soup hot, optionally garnished with fresh parsley, extra cheese, or a dollop of sour cream.
Notes
For a spicier kick, add a pinch of red pepper flakes with the garlic. You can also use a mixture of cheddar and Monterey Jack cheese for a milder flavor. Store leftover soup in an airtight container in the refrigerator for up to 3 days.