Description
Cheesy Beef & Potato Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
-
1 lb ground beef (80/20 blend recommended)
-
½ yellow onion, diced
-
2 cloves garlic, minced
-
3 tbsp all-purpose flour
-
3–4 cups peeled, diced potatoes (Yukon Gold or Russet)
-
3 cups low-sodium beef broth
-
2 cups whole milk (or half-and-half for extra richness)
-
2 cups sharp cheddar cheese, shredded (from a block)
-
Salt and black pepper, to taste
Optional Toppings:
-
Crispy bacon bits
-
Sliced green onions
-
Extra shredded cheddar
Instructions
-
Brown the Beef:
In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess grease, leaving about 1 tablespoon in the pot. -
Sauté Aromatics:
Add diced onion and cook 3–4 minutes, until softened. Stir in minced garlic and cook for 30 seconds more, until fragrant. -
Make the Roux:
Sprinkle flour over the beef mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste. -
Add Broth:
Slowly whisk in the beef broth to avoid lumps. Bring to a gentle simmer; the mixture will begin to thicken. -
Add Potatoes:
Stir in diced potatoes. Simmer uncovered for 10–12 minutes, or until potatoes are fork-tender. -
Add Milk and Cheese:
Reduce heat to low. Stir in milk, then gradually add shredded cheese, one handful at a time, stirring until melted and smooth. -
Season and Serve:
Taste and adjust seasoning with salt and pepper. Serve hot, topped with bacon bits, green onions, and extra cheese if desired.
Notes
-
Store leftovers in an airtight container in the fridge for up to 4 days.
-
Reheat gently over medium-low heat or in the microwave, adding a splash of milk or broth if the soup thickens.
-
Not recommended for freezing (potatoes and dairy may separate).