Description
A creamy, cheese-infused broth swirling with browned beef, diced potatoes, carrots, and celery delivers a rich, comforting warmth and satisfying texture in every hearty spoonful.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups diced carrots
- 2 cups diced celery
- 1 large potato peeled and diced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded American cheese
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic and sauté until fragrant and translucent.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in tomato paste, Worcestershire sauce, and paprika and cook for 1 minute.
- Add diced carrots, celery, potato, and beef broth, then bring to a boil.
- Reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Lower heat to medium-low and stir in heavy cream and shredded American cheese until melted.
- Season with salt and pepper to taste.
- Garnish with chopped fresh parsley before serving.
Notes
- Substitute sharp cheddar for American cheese for a different flavor.
- Add cooked bacon bits or hamburger relish for extra texture.
- Soup will thicken as it rests; thin with additional broth if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.