Creamy Potato and Ground Beef Soup with Cheddar
Browned ground beef simmers with potatoes, carrots, corn, and peas in beef broth, then finishes with milk and melted cheddar.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 3 cloves garlic minced
- 4 cup diced potatoes about 1 1/2 pounds
- ½ cup diced carrots
- 4 cup low-sodium beef broth
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup frozen corn kernels
- ½ cup frozen peas
- 2 cup milk
- 1 cup shredded cheddar
- chopped fresh parsley for garnish
Instructions
Cooking
- In a large pot over medium heat, cook the ground beef, breaking it up, until no pink remains and it reaches 160 degrees F. Drain excess fat.
- Add the onion and garlic and cook until the onion is translucent.
- Stir in the potatoes, carrots, broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer 15 to 20 minutes until the potatoes are tender.
- Mash a few potato pieces against the side of the pot to thicken the soup. Stir in the corn and peas and cook about 5 minutes until hot.
- Lower the heat and stir in the milk and cheddar. Warm gently without boiling until the cheese melts and the soup is steaming hot. Season to taste.
- Ladle into bowls and garnish with parsley.
Notes
Do not boil the soup after adding the milk. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, reheating to 165 degrees F. Nutrition values are an estimate.