Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups potatoes, diced
- 1 cup carrots, chopped
- 3 cups beef broth
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Chopped green onions and bacon bits for garnish
Instructions
- In a large pot, cook ground beef over medium heat until browned. Remove excess fat.
- Add diced onion and cook until translucent. Stir in garlic and cook for 1 minute.
- Mix in diced potatoes and carrots, cooking for another 5 minutes.
- Pour in beef broth, tomato paste, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
- Stir in milk and shredded cheddar cheese. Cook until cheese melts and soup thickens slightly.
- Season with salt and pepper. Serve hot, garnished with green onions and bacon bits.
Notes
- You can substitute ground chicken or turkey for a lighter version.
- Use sharp cheddar for a more intense cheese flavor.
- For a thicker soup, mash some potatoes slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg