Description
This ultimate comfort dish combines the heartiness of beef, the creaminess of cheese, and the satisfying texture of potatoes into one bowl of pure bliss. Perfect for colder days and providing 30% of your daily protein needs per serving.
Ingredients
Scale
- 1 pound lean ground beef (93% lean recommended)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 cups Yukon gold potatoes, diced into ½-inch cubes (about 4–5 medium potatoes)
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 4 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 2 cups whole milk (substitute with half-and-half for extra creaminess)
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Monterey Jack cheese, freshly grated
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh chives or green onions for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat until no pink remains (approximately 5-7 minutes). Break up the meat with a wooden spoon as it cooks. Season with a pinch of salt and pepper. Once browned, transfer the beef to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot.
- Add the diced onion to the pot and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. The key here is not to burn the garlic, as it can become bitter and affect the soup’s overall flavor profile.
- Add the diced potatoes, carrots, and celery to the pot. Stir to combine with the aromatics. Sprinkle with dried thyme and smoked paprika, then stir again to coat the vegetables evenly with the seasonings.
- Pour in the beef broth and Worcestershire sauce. Return the browned beef to the pot and stir to combine. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 20 minutes, or until the potatoes are fork-tender but not falling apart.
- In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the milk, stirring continuously to prevent lumps. Bring this mixture to a gentle simmer until it begins to thicken, about 3-4 minutes.
- Reduce the heat to low and gradually add 1½ cups of the cheddar cheese and all of the Monterey Jack cheese to the milk mixture, stirring until completely melted and smooth.
- Pour the cheese sauce into the soup pot with the beef and vegetables. Stir gently to combine, and simmer for an additional 5-10 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper to taste.
Notes
- For the creamiest result, add cheese a handful at a time rather than all at once.
- Substitute ground beef with ground turkey for a lighter option.
- Use russet potatoes instead of Yukon gold for a more floury texture.
- Replace dairy milk with unsweetened almond milk for a dairy-sensitive option.
- Use freshly grated cheese as pre-shredded contains anti-caking agents that prevent smooth melting.
- Avoid boiling after adding cheese to prevent separation and graininess.
- Store in an airtight container for up to 3-4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sodium: 620mg
- Fat: 21g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
Keywords: cheesy beef and potato soup, comfort food, ground beef soup, potato soup, cheese soup, hearty soup, winter meal