This Cheddar Cheese and Potato Soup with Beef is a hearty and comforting dish, perfect for cold days or when you’re craving something rich and savory. With a creamy base, tender potatoes, and seasoned ground beef, this soup is packed with flavors and textures that will leave you feeling warm and satisfied. The addition of cheddar cheese and sour cream makes it extra creamy and indulgent, while the carrots, celery, and onion add a touch of freshness.

Full Recipe:

Ingredients:

• 4 tablespoons butter, divided
• ½ pound lean ground beef
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup chopped celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 cups cubed potatoes
• 3 cups chicken broth
• ¼ cup all-purpose flour
• 1 ½ cups milk
• 2 cups cubed Cheddar cheese
• ¼ cup sour cream

Step-by-Step Instructions:

1. Cook the Ground Beef:
   • In a large pot, melt 1 tablespoon of butter over medium heat.
   • Add the lean ground beef and cook, breaking it into small pieces, until it’s browned and fully cooked, about 5-7 minutes.
   • Once cooked, remove the beef from the pot and set aside. Drain any excess fat.
2. Cook the Vegetables:
   • In the same pot, add the remaining 3 tablespoons of butter.
   • Add the chopped onion, shredded carrots, and chopped celery, and sauté for 5-6 minutes, or until the vegetables are softened.
   • Stir in dried basil and dried parsley to season the vegetables, allowing the herbs to become fragrant.
3. Add the Potatoes and Broth:
   • Add the cubed potatoes to the pot, stirring them into the vegetables.
   • Pour in the chicken broth and bring the mixture to a boil.
   • Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Thicken the Soup:
   • In a separate small bowl, whisk together the all-purpose flour and milk until smooth.
   • Gradually pour this mixture into the soup, stirring continuously to prevent lumps from forming.
   • Increase the heat to medium and cook, stirring frequently, for an additional 5-7 minutes until the soup thickens.
5. Add Cheese and Beef:
   • Stir in the cubed Cheddar cheese, a handful at a time, stirring until it melts into the soup and becomes smooth and creamy.
   • Add the cooked ground beef back into the soup, stirring to combine everything.
   • Cook for an additional 5 minutes, allowing the flavors to meld together.
6. Finish with Sour Cream:
   • Remove the pot from heat and stir in the sour cream.
   • Mix well until the sour cream is fully incorporated, adding a rich and creamy texture to the soup.
7. Serve:
   • Ladle the soup into bowls and garnish with extra cheese, parsley, or crumbled bacon, if desired.
   • Serve hot with crusty bread or a side salad for a complete meal.

Cooking Tips:

• Cheese: To ensure a smooth, creamy soup, make sure to add the cheese slowly and stir constantly to prevent it from clumping.
• Potatoes: Russet or Yukon Gold potatoes work best in this recipe as they hold their shape and become tender without turning mushy.
• Thicker Soup: If you prefer a thicker soup, reduce the amount of milk slightly, or add an extra tablespoon of flour to the milk mixture.
• Vegetable Variation: Feel free to add other vegetables like bell peppers or corn for added flavor and texture.

Storage Tips:

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, stirring frequently.
• Freezing: This soup can be frozen for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the fridge overnight before reheating.

Nutritional Facts (Per Serving):

• Calories: 420 kcal
• Protein: 20 g
• Carbohydrates: 35 g
• Fat: 25 g
• Fiber: 4 g
• Sodium: 680 mg

FAQs:

1. Can I substitute ground beef with another protein? Yes, you can substitute ground beef with ground turkey or chicken for a lighter option. You can also use sausage for extra flavor.
2. How can I make the soup vegetarian? Omit the ground beef and replace the chicken broth with vegetable broth. You can also add extra vegetables like mushrooms or zucchini for added heartiness.
3. What type of cheese works best for this soup? Sharp Cheddar cheese is recommended for its strong flavor, but you can use mild Cheddar, Gouda, or even a mix of cheeses like Monterey Jack and Parmesan.