Ingredients
4 medium potatoes, peeled and diced
1 lb (450g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
4 cups beef broth
1 cup heavy cream (or half-and-half for a lighter option)
1 cup shredded cheddar cheese
2 tbsp all-purpose flour
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Cook the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat, then set the beef aside.
Sauté the Onion and Garlic: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add Potatoes and Broth: Add the diced potatoes to the pot, then pour in the beef broth. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes or until the potatoes are tender.
Thicken the Soup: In a small bowl, mix the flour with a few tablespoons of water to create a slurry. Stir the slurry into the soup and cook for another 5 minutes to thicken.
Add Cream and Cheese: Slowly pour in the heavy cream, stirring constantly. Add the shredded cheddar cheese and stir until it melts and the soup is creamy.
Combine with Beef: Return the cooked ground beef to the pot, stirring to combine everything. Adjust the seasoning with additional salt and pepper if needed.
Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy while warm.
Enjoy.