Description
This easy, creamy, and hearty soup combines ground beef, potatoes, and plenty of cheese for a comforting dinner that comes together in under an hour. Perfect for chilly nights, family gatherings, or whenever you need a cozy meal in a bowl.
Ingredients
- 1 lb ground beef (85/15 preferred)
- 4 cups low-sodium beef broth (or chicken broth)
- 3 cups whole milk (or 2%)
- 3 tbsp unsalted butter
- 4 medium russet potatoes (about 1.5 lbs), peeled and diced
- 1 medium yellow onion, chopped
- 2 large carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups shredded cheddar cheese (sharp preferred)
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1 1/2 tsp kosher salt (adjust to taste)
- 1 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional)
- Chopped fresh parsley (for garnish, optional)
- Extra shredded cheese (for garnish, optional)
- Crispy bacon bits (for garnish, optional)
- Green onions, sliced (for garnish, optional)
Instructions
- Heat 1 tbsp butter in a large soup pot or Dutch oven over medium-high heat. Add ground beef, breaking it up with a spoon. Cook for 5-7 minutes until browned and crumbly. Drain excess fat if needed, leaving a little for flavor.
- Add 2 tbsp butter, chopped onion, carrots, and celery. Sauté for 3-4 minutes until onion is soft and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add diced potatoes. Sprinkle in salt, pepper, smoked paprika, thyme, and cayenne. Stir well to coat.
- Pour in beef broth and milk. Stir, scraping up any bits from the bottom. Bring to a gentle simmer over medium heat (do not boil). Cover and cook for 18-20 minutes, until potatoes are fork-tender.
- Scoop out about 2 cups of soup (including potatoes and broth) and blend until smooth. Return this mixture to the pot to thicken the soup and create a creamy base. Alternatively, use an immersion blender to pulse in the pot, leaving some chunks.
- Reduce heat to low. Gradually stir in shredded cheddar and mozzarella, one handful at a time, until melted and smooth. Add sour cream and mix until velvety.
- Taste and adjust seasoning as needed. Simmer for another 5 minutes to blend flavors.
- Ladle soup into bowls. Garnish with extra cheese, crispy bacon bits, parsley, and sliced green onions if desired. Serve hot.
Notes
Brown the beef well for extra flavor. Simmer gently to avoid curdling the milk. Blending a portion of the potatoes creates a creamy base without heavy cream. Add cheese gradually over low heat to prevent clumping. For a lighter version, use ground turkey or chicken. For vegetarian, swap beef for lentils or plant-based sausage and use veggie broth. Soup thickens as it sits; add broth or milk to thin when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 24
- Saturated Fat: 13
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
Keywords: cheesy beef and potato soup, creamy soup, comfort food, easy dinner, hearty soup, ground beef recipes, potato soup, family meal, weeknight dinner, gluten-free soup