Ingredients
Scale
- 1 lb ground beef
- 4 cups diced potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked, then drain excess fat.
- Add the chopped onion and minced garlic, sautéing until the onion is golden and translucent.
- Stir in the diced potatoes and pour in the beef broth, bringing the mixture to a boil.
- Reduce heat and let simmer until the potatoes are fork-tender, about 15-20 minutes.
- Stir in the heavy cream and shredded cheddar cheese, cooking until the cheese melts and the soup is heated through.
- Season with salt and pepper, then remove from heat.
- Serve hot, garnished with parsley and extra cheese if desired.
Notes
For a lighter version, substitute ground turkey or use low-fat cheese. Experiment with different cheeses for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg