Ingredients
Scale
- 1 lb ground beef
- 4 medium potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups milk
- 1 cup heavy whipping cream
- 2 cups grated cheddar cheese
- 1 tsp salt
- 1/2 tsp thyme leaves
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup frozen peas (optional)
Instructions
- Brown the ground beef in a large pot without adding oil, then remove and set aside.
- In the same pot, melt butter and sauté diced onions until softened, about 3-4 minutes.
- Add minced garlic and cook for 30 seconds, then stir in flour and cook for 1 minute.
- Gradually add beef broth while scraping up browned bits from the pot bottom.
- Bring to a boil, then add diced potatoes, thyme, smoked paprika, salt, and black pepper.
- Add cream and milk, return to a boil, and cook until potatoes are nearly tender.
- Add frozen peas or other vegetables and boil for 5 more minutes.
- Turn off heat and stir in grated cheddar cheese until melted and smooth.
- Serve hot.
Notes
Use freshly grated cheddar cheese for best melting results. You can substitute frozen peas with other vegetables like corn or green beans. For a thicker soup, adjust flour amount or cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 6
- Sodium: 900
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 34
- Cholesterol: 90