Ingredients
Method
- Brown the ground beef in a large pot over medium heat. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced potatoes, beef broth, Worcestershire sauce, mustard, and paprika to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
- Add the shredded cheddar cheese and milk. Cook for 5 more minutes, stirring occasionally, until the cheese melts and the soup is creamy.
- Season with salt and pepper to taste. Serve the soup hot, garnished with fresh parsley.
Nutrition
Notes
Ingredient Swap: I often use ground turkey when I want a lighter version, but I add an extra teaspoon of Worcestershire sauce to boost that savory depth.
Storage Tip: This soup thickens beautifully in the fridge overnight.
When reheating, I add a splash of broth or milk to bring it back to the perfect creamy consistency.
Make-
Ahead Advice: You can brown the beef and chop all the vegetables a day ahead.
Storing them separately in the fridge makes throwing the soup together the next day a true 20-minute affair.
Common Mistake: Adding the cheese over too high heat.
I always lower the flame to a gentle simmer before stirring in the cheddar, which prevents it from becoming grainy or separating.
Serving Suggestion: A simple green salad with a sharp vinaigrette is my go-to side.
It cuts through the richness of the soup perfectly.
Equipment Note: A good, heavy-bottomed pot is my secret here.
It distributes heat evenly, preventing the potatoes from sticking and allowing the flavors to develop without any scorched bits.