Description
This soul-soothing soup blends tender ground beef, savory vegetables, and gooey cheddar cheese into a deliciously creamy delight that warms your heart.
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
Instructions
1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat.
2. Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
3. Sprinkle the flour over the meat mixture and stir well to coat.
4. Pour in the beef broth, stirring constantly until the soup begins to thicken slightly.
5. Add the diced potatoes, carrots, and celery to the pot. Bring to a boil, then reduce heat to a simmer and cover. Cook for 15–20 minutes until the vegetables are tender.
6. Stir in the Worcestershire sauce, salt, pepper, and paprika. Adjust seasoning to taste.
7. Add the shredded cheddar cheese a handful at a time, stirring continuously until melted and smooth.
8. Slowly pour in the heavy cream, stirring until well combined and the soup is creamy.
9. Continue to simmer for an additional 5 minutes, allowing all flavors to meld together.
10. Serve hot, garnished with chopped fresh parsley for a burst of color and freshness.
Notes
This soup can be served with crusty bread for a hearty meal.
Feel free to substitute ground turkey or chicken for a lighter version.
For added spice, a pinch of cayenne pepper can be incorporated.
Leftovers can be stored in the refrigerator for up to 3 days.
This is a versatile dish; add mushrooms or corn for additional texture and flavor.