Ingredients
Scale
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Optional garnishes: chopped green onions, crispy bacon bits, shredded cheese
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and minced garlic; cook until fragrant and softened.
- Stir in tomato paste, then add beef broth, diced carrots, and potatoes.
- Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- Reduce heat to low, add shredded cheese and milk or cream; stir until cheese melts and soup is creamy.
- Season with salt and pepper as needed. Serve hot, garnished with green onions and bacon if desired.
Notes
- You can substitute other cheeses like mozzarella or Monterey Jack for variation.
- For a thicker soup, mash some of the cooked potatoes and carrots into the broth.
- This soup is excellent served with crusty bread or garlic rolls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg