Cheesy Beef And Potato Soup
This Cheesy Beef and Potato Soup is a hearty and comforting dish that combines tender ground beef, creamy potatoes, and a rich, cheesy broth. Perfect for colder days, this soup is sure to warm you up and satisfy your craving for comfort food.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
- 1 grater for cheese
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced About 4 cups.
- 4 cups beef broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- as needed chopped green onions For garnish, optional.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and ground beef to the pot. Cook until the beef is browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Drain excess grease from the pot, if necessary. Stir in the diced potatoes, beef broth, salt, pepper, and thyme.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, reduce the heat to low and stir in the milk and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning if needed. If the soup is too thick, you can add more milk or broth to reach your desired consistency.
- Serve hot, garnished with chopped green onions if desired.
Notes
Feel free to add other vegetables such as carrots or celery for extra flavor and nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave before serving.
For a thicker soup, you can puree a portion of the soup and then mix it back in.