Cheesy Beefy Potato Soup
A hearty and satisfying cheese-laden soup featuring ground beef and potatoes, perfect for busy weeknights or cozy weekends.
Ingredients
Main Ingredients
- 1 pound ground beef Use lean ground beef to reduce excess grease.
- 4 tablespoons unsalted butter Divided into portions for cooking.
- 1 medium white onion, diced Adds flavor and texture.
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large russet potatoes, peeled and cut into bite-size pieces
- 3 cups chicken broth, low sodium
- 1/4 cup all-purpose flour For thickening the soup.
- 4 cups sharp cheddar cheese, shredded Can use other cheeses for different flavors.
- 1 1/2 cups milk, 2% Adjust thickness by adding more or less.
- 1/4 cup sour cream, full fat Adds creaminess to the soup.
Instructions
Cooking
- In a large pot, melt 1 tablespoon of butter over medium heat. Add the ground beef and cook until browned. Remove and set aside.
- In the same pot, add the remaining butter, onions, carrots, and celery. Sauté until the vegetables are softened.
- Stir in Italian seasoning, oregano, salt, and black pepper, cooking for another minute.
- Add the potatoes and chicken broth, bringing to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- In a separate bowl, whisk together the flour and milk until smooth. Gradually add this mixture to the pot, stirring constantly until the soup thickens.
- Stir in the cooked beef, cheddar cheese, and sour cream. Cook until the cheese is melted and the soup is creamy.
- Serve hot and enjoy!
Notes
Serve with crusty bread or garlic toast. Top with chopped fresh herbs or a dollop of sour cream for extra flavor. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.