Ingredients
For the Soup:
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1 lb lean ground beef
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1 tbsp olive oil (if needed for sautéing)
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1 small onion, diced
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2 cloves garlic, minced
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2 cups peeled and diced russet potatoes
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1 large carrot, diced
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1 celery stalk, diced
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4 cups low-sodium chicken broth
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1 tsp smoked paprika
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½ tsp mustard powder
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Salt & black pepper to taste
For the Creamy Base:
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3 tbsp unsalted butter
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¼ cup all-purpose flour
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1 ½ cups whole milk (or heavy cream for extra richness)
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1 ½ cups shredded smoky cheddar cheese (or sharp cheddar)
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½ cup shredded mozzarella (optional for creaminess)
Toppings:
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1 cup crispy fried onions (store-bought or homemade)
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Chopped fresh parsley (optional)
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Extra shredded cheddar
Instructions
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Cook the Beef:
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In a large soup pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat if needed and set aside.
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Sauté Aromatics:
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In the same pot, add diced onions, carrots, and celery. Sauté for 3–4 minutes until slightly softened. Add garlic and cook 1 minute more.
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Simmer the Vegetables:
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Stir in the diced potatoes, chicken broth, smoked paprika, mustard powder, salt, and pepper.
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Bring to a boil, reduce heat, and simmer uncovered for 15–18 minutes, or until the potatoes are fork-tender.
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Make the Cream Base:
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In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1–2 minutes.
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Slowly whisk in the milk to avoid lumps. Simmer until slightly thickened.
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Combine & Melt Cheese:
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Pour the cream base into the soup. Stir in the cooked ground beef.
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Add shredded cheddar and mozzarella, stirring until melted and fully incorporated.
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Finish & Serve:
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Taste and adjust seasoning.
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Ladle into bowls and top with crispy onions, fresh parsley, and extra cheese if desired.
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Notes
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Make It Smokier: Add a dash of liquid smoke or use smoked gouda for a deeper flavor twist.
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Cream Substitutes: You can sub evaporated milk or non-dairy alternatives for a lighter version.
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Veggie Boost: Add chopped broccoli or cauliflower to bulk up the soup.
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Thick or Thin: For a thicker soup, mash some potatoes directly in the pot before adding the cream base.
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Storage: This soup keeps in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main
- Method: Stovetop, One-Pot
- Cuisine: American