Description
Creamy, cheesy, and packed with tender potatoes and savory beef—a one-pot hug in a bowl!
Prep Time: 15 min | Cook Time: 30 min | Servings: 8
Ingredients
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2 lbs ground beef (80/20 or lean)
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2 small onions, diced
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6 cloves garlic, minced
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8 cups diced potatoes (Yukon Gold or Russet)
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8 cups beef broth (low-sodium preferred)
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2 cups whole milk (or half-and-half for richer soup)
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4 cups freshly shredded cheddar cheese (medium or sharp)
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1 tsp smoked paprika or pinch red pepper flakes (optional)
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Salt & black pepper, to taste
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Optional toppings: chopped chives or green onions
Instructions
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Brown the Beef:
In a large pot over medium-high heat, brown ground beef until no pink remains. Drain excess fat, leaving 1–2 tbsp for flavor. -
Sauté Aromatics:
Add onions and sauté 3–4 min until soft. Stir in garlic and cook 1 min until fragrant. -
Build Soup Base:
Add potatoes and pour in beef broth. Bring to a boil, then reduce heat to low. Cover and simmer 15–20 min, until potatoes are tender. -
Add Milk & Cheese:
Reduce heat to lowest. Stir in milk, then gradually add shredded cheddar, one handful at a time, stirring until smooth. Add smoked paprika or red pepper flakes if using. -
Season & Serve:
Taste and adjust with salt and pepper. Serve hot, topped with extra cheese and chives or green onions.
Notes
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Grainy Soup: Use freshly shredded cheese; add off-heat or at very low temp.
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Slow Cooker: Brown beef and sauté aromatics first. Cook all except milk & cheese on LOW 6–7 hrs or HIGH 3–4 hrs. Add milk & cheese 30 min before serving.
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Thickening Soup: Stir in a cornstarch slurry (2 tbsp cornstarch + ¼ cup cold water) after milk, or mash some potatoes in pot.
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Storage: Keep in airtight container in fridge 3–4 days. Reheat gently; avoid freezing.
Nutrition
- Calories: 480cal Per Serving
- Fat: 28g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g