Description
A cozy and satisfying soup combining ground beef, potatoes, and cheese for a comforting meal that everyone will love.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups diced potatoes
- 4 cups beef broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into crumbles as it cooks. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot with the cooked beef. Cook for 2-3 minutes until onions become translucent.
- Stir in the diced potatoes, beef broth, dried thyme, dried rosemary, salt, and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes until potatoes are tender.
- Add the frozen corn, frozen peas, and diced carrots to the pot. Continue to simmer for 5-7 minutes until vegetables are tender.
- Pour in the milk and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy. Adjust consistency with more milk if desired.
- Taste the soup and adjust with additional salt and pepper if needed. Serve hot garnished with chopped fresh parsley if desired.
Notes
This soup can be made ahead and reheated. It also freezes well, although the texture of potatoes may change after freezing. For extra creaminess, substitute half of the milk with heavy cream.