Creamy Ground Beef Potato Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound fresh ground beef
02 -
5 medium potatoes, peeled and cut into bite-sized cubes
03 -
1 small onion, finely diced
04 -
2 cloves fresh garlic, minced
→ Liquids & Dairy
05 -
3 cups rich beef broth
06 -
1 cup heavy cream
07 -
1 cup freshly shredded cheddar cheese
08 -
2 tablespoons butter
→ Seasonings & Garnish
09 -
Sea salt and freshly ground black pepper
10 -
Fresh chives for garnishing
# Instructions:
01 -
Start by melting butter in a large soup pot over medium heat. Add your ground beef and cook until nicely browned, breaking it up as it cooks.
02 -
Toss in the diced onion and minced garlic with the browned meat. Cook until the onion becomes soft and translucent, about 5 minutes.
03 -
Add your diced potatoes and beef broth. Bring everything to a gentle boil, then reduce the heat and let it simmer until the potatoes become tender, about 20-25 minutes.
04 -
Pour in the heavy cream and stir in the shredded cheddar cheese. Keep stirring until the cheese melts completely and the soup becomes smooth and creamy.
05 -
Season to taste with salt and pepper. Sprinkle fresh chives on top just before serving while the soup is still hot.
# Notes:
01 -
This soup reheats beautifully for leftovers within 5 days when stored in the fridge
02 -
Try adding a splash of Worcestershire sauce or a pinch of paprika for extra flavor
03 -
The soup will thicken as it cools - thin with extra broth if needed when reheating