Cheesy Beef and Potato Soup

Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups potatoes, peeled and diced (Yukon Gold or Russet work well)

• 4 cups beef broth

• 1 cup shredded cheddar cheese

• 1 cup milk or heavy cream

• 2 tablespoons all-purpose flour

• 2 tablespoons butter

• Salt and pepper, to taste

• Optional toppings: green onions, extra cheese, crispy bacon bits

Instructions

1. Brown the beef:
   In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat. Add onion and garlic, cook until softened.

2. Add potatoes and broth:
   Stir in diced potatoes and beef broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15–20 minutes).

3. Make cheesy base:
   In a separate small saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes to make a roux. Gradually whisk in milk or cream until smooth and thickened.

4. Combine:
   Stir the roux mixture into the soup. Add shredded cheddar cheese, stirring until melted and creamy. Season with salt and pepper to taste.

5. Serve:
   Ladle soup into bowls and top with green onions, extra cheese, or bacon bits if desired.

Tips

• For thicker soup, mash a few potatoes against the side of the pot.

• Use sharp cheddar for more flavor.

• Add veggies like carrots or celery for extra nutrition.