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A cozy, hearty American main dish soup featuring browned ground beef, tender potatoes, vegetables, and a silky smooth creamy broth, perfect for cold evenings or family dinners.

Ingredients

Scale
  • 1 lb (450 g) ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups (about 4–5 medium) russet potatoes, peeled and diced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups (1 quart) beef broth
  • 1 tsp dried parsley
  • 1 tsp dried basil (optional)
  • ½ tsp paprika
  • Salt and black pepper, to taste
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk (or half-and-half for extra creaminess)
  • 1 cup shredded cheddar cheese

Instructions

  1. Brown ground beef in a large pot over medium heat until fully cooked; drain off excess fat.
  2. Add diced onion and minced garlic; cook about 3 minutes until softened and fragrant.
  3. Add diced potatoes, sliced carrots, sliced celery, beef broth, dried parsley, dried basil (optional), paprika, salt, and pepper; bring to a boil, reduce heat, and simmer 15–20 minutes until vegetables are tender.
  4. Warm the milk until hot but not boiling.
  5. Melt butter in a separate saucepan over medium heat; whisk in flour and cook 1–2 minutes until light golden.
  6. Gradually whisk the warmed milk into the roux, whisking constantly until smooth and thickened.
  7. Pour the cream mixture into the soup pot and stir in shredded cheddar until melted and silky.
  8. Taste the soup and adjust salt and pepper as needed. Serve hot.

Notes

Can substitute ground turkey or chicken for ground beef., For vegetarian version, use plant-based meat substitutes and vegetable broth., Add vegetables like peas, corn, green beans, or spinach for extra nutrition and flavor., Thicken soup by adding a cornstarch slurry if desired., Store leftovers in airtight containers in the fridge for up to 3-4 days or freeze for up to 3 months., Reheat on stovetop, microwave, or oven, stirring occasionally.

Nutrition

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