Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 cup heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened.
- Add ground beef and cook until browned. Drain excess grease.
- Stir in potatoes and chicken broth. Bring to a boil, then simmer until potatoes are tender.
- Add milk and heavy cream; heat gently without boiling.
- Stir in cheddar cheese until melted and smooth.
- Season with salt and pepper and simmer a few minutes to thicken.
- Serve hot with optional toppings.
Notes
- Store leftovers in the fridge for up to 3 days.
- Add carrots, celery, or swap beef for turkey or sausage if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg