Description
This hearty and creamy soup is perfect for chilly days, combining tender potatoes, savory ground beef, and velvety cheese in a rich broth. With simple ingredients like carrots, onions, and garlic, it’s packed with flavor and comfort. Top it off with shredded cheddar and green onions for an extra cheesy kick!
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (I recommend 90/10 lean-to-fat ratio)
- 4 large russet potatoes (about 2 lbs., peeled and cut into 1/2-inch cubes)
- 1 medium yellow onion, diced small
- 2 large carrots, diced small
- 3 cloves garlic, minced
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp dried parsley
- 4 cups chicken broth
- 2 cups whole milk
- 1/4 cup all-purpose flour
- 1/2 lb Velveeta cheese, cut into chunks
Optional Toppings:
- Shredded cheddar cheese
- Sliced green onions
Instructions
1️⃣ Cook the beef and vegetables:
In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, onion, carrots, salt, pepper, and parsley. Cook the mixture until the beef is browned and the onions are translucent, about 6-8 minutes. Drain any excess grease.
2️⃣ Add garlic:
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
3️⃣ Coat with flour:
Sprinkle the flour over the beef and vegetables, stirring well to evenly coat the meat. Let it cook for 1-2 minutes to remove the raw taste from the flour.
4️⃣ Add broth and deglaze:
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Stir to combine.
5️⃣ Add potatoes, milk, and cheese:
Add the diced potatoes, milk, and chunks of Velveeta cheese. Stir continuously as you bring the soup to a gentle boil. Reduce heat and let the soup simmer for 25-35 minutes, or until the potatoes and carrots are tender. Continue to stir occasionally to prevent the cheese from scorching.
6️⃣ Serve:
Ladle the soup into bowls and, if desired, garnish with shredded cheddar cheese and sliced green onions. Serve hot!
Notes
- Velveeta Cheese gives the soup its creamy texture, but you can substitute it with any melty cheese like cheddar or Monterey Jack.
- If you prefer a thicker soup, you can mash some of the potatoes after cooking to give the broth extra body.
- Make it heartier: For more protein, you can add crumbled cooked bacon or even stir in some cooked sausage alongside the ground beef.