A hearty and comforting soup featuring ground beef, tender potatoes, and melted cheddar cheese in a creamy broth. Perfect for cold days and family dinners.

american

Nutrition

High in protein and calcium from beef and cheese, with moderate carbohydrates from potatoes, but also high in saturated fat and sodium.

Calories	400 kcal
Energy	1673 kJ
Protein	25 g
Total Fat	23 g
Saturated Fat	12 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	8 g
Cholesterol	75 mg
Carbohydrate	20 g
Sugars	4 g
Dietary Fibre	1 g
Sodium	533 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersoupmain courseone potfamily friendlystovetop

Cheesy Beef and Potato Soup

LadySavor (Sally Thompson)

6

Name: Cheesy Beef and Potato Soup — Tasty Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 pound Ground Beef; 4 cups Diced Yukon Gold Potatoes; 1 medium Yellow Onion (diced); 2 cloves Garlic (minced); 3 cups Beef Broth; 1.5 cups Whole Milk Or Heavy Cream; 2 cups Sharp Cheddar Cheese (shredded); 2 tablespoons Butter; 2 tablespoons All-purpose Flour; 1 teaspoon Salt; 0.5 teaspoon Black Pepper; 1 tablespoon Chopped Fresh Parsley (optional)

servings

0

per serve

0

minutes

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Ingredients

1 pound Ground Beef

4 cups Diced Yukon Gold Potatoes

1 medium Yellow Onion diced

2 cloves Garlic minced

3 cups Beef Broth

1.5 cups Whole Milk Or Heavy Cream

2 cups Sharp Cheddar Cheese shredded

2 tablespoons Butter

2 tablespoons All-purpose Flour

1 teaspoon Salt

0.5 teaspoon Black Pepper

1 tablespoon Chopped Fresh Parsley optional

Equipment

Large pot or Dutch oven

Instructions

In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain the excess fat and set the beef aside.

In the same pot, melt butter and sauté diced onion until soft, about 5 minutes. Add garlic and cook for 30 seconds more.

Sprinkle flour over the onions and garlic, stir to coat, and cook for 1–2 minutes. <

id=”instruction-step-4″>4. Gradually pour in beef broth, stirring constantly to prevent lumps. Add milk or cream and mix until smooth. <

id=”instruction-step-5″>5. Add the diced potatoes and the cooked beef back into the pot. Bring to a boil, then reduce to a simmer. <

id=”instruction-step-6″>6. Cover and simmer for 15–20 minutes, or until potatoes are fork-tender.

d=”instruction-step-7″>7. Reduce the heat to low and stir in shredded cheddar cheese until fully melted and smooth.

d=”instruction-step-8″>8. Season with salt and pepper. Garnish with fresh parsley before serving if desired.