Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
4 cups beef broth
3 cups potatoes, peeled and diced
2 cups shredded cheddar cheese
1 cup milk
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped green onions (for garnish)
Instructions
- In a large pot over medium heat, cook the ground beef until browned. Drain excess fat and set aside.
- In the same pot, melt butter and sauté the diced onion and garlic until soft.
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually pour in the beef broth, stirring constantly to avoid lumps. Add the diced potatoes and bring to a simmer. Cook for 15–20 minutes, until the potatoes are tender.
- Return the cooked ground beef to the pot. Stir in Worcestershire sauce, mustard, smoked paprika, salt, and black pepper.
- Lower the heat and mix in the milk, heavy cream, and shredded cheddar cheese. Stir until smooth and creamy.
- Let the soup simmer for a few more minutes to blend the flavors. Serve hot, garnished with chopped green onions.
Notes
- Substitute ground beef with turkey, chicken, or plant-based meat for variety.
- Add hot sauce or jalapeños for a spicier version.
- Make it vegetarian by omitting beef and adding extra vegetables.
- Use gluten-free flour or cornstarch for a gluten-free version.
- For dairy-free, use almond milk, coconut cream, and dairy-free cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for up to 3 months after cooling completely.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
