- 1 lb ground beef
- 2-3 cups diced potatoes
- 1.5–2 cups shredded cheddar cheese
- 1 small onion
- 3 cloves garlic
- 3-4 cups broth
- 1-2 cups milk or cream
- 2 tbsp butter
- 2 tbsp flour
- Seasonings (salt, pepper, paprika, mustard powder)
Step 1 – Brown the BeefPlace the ground beef in a large pot or Dutch oven over medium heat. Cook for 5 to 7 minutes, breaking it into small crumbles as it browns.Once fully cooked, drain the excess fat. This step is important because too much grease can make the soup heavy and oily. Step 2 – Build the Flavor BaseAdd the diced onion, garlic, carrots, and celery to the pot. Cook for 3 to 5 minutes, stirring often, until the vegetables soften.Do not rush this step. This is where the base flavor develops, and it makes a big difference in the final soup. Step 3 – Add Potatoes and BrothStir in the diced potatoes and pour in the broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.Cook for 10 to 15 minutes, or until the potatoes are fork-tender. They should be soft enough to bite through easily, but not falling apart. Step 4 – Make the Creamy MixtureIn a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly pour in the milk, whisking as you go.Continue stirring for 3 to 5 minutes until the mixture thickens and looks smooth. If it seems a little lumpy at first, keep whisking. It usually comes together quickly. Step 5 – Combine EverythingPour the creamy mixture into the soup pot and stir well. Lower the heat before adding the cheese.Add the shredded cheddar a little at a time, stirring gently until melted. Do not let the soup boil at this stage. High heat can cause the cheese to separate and turn grainy. Step 6 – Finish and ServeTaste the soup and adjust the seasoning as needed.If it feels too thick, add a little more broth or milk. If it seems too thin, let it simmer for a few more minutes. Once the texture is right, serve it hot.
