Ingredients:

• Ground Beef: 1 lb, lean
• Potatoes: 4-5 medium, peeled and diced
• Onion: 1 medium, chopped
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Garlic: 2 cloves, minced
• Beef Broth: 4 cups
• Milk or Half-and-Half: 1 ½ cups
• Cream Cheese: 4 oz, softened
• Cheddar Cheese: 1 cup, shredded
• Butter: 2 tbsp
• Flour: 3 tbsp (for thickening)
• Salt and Pepper: to taste
• Fresh Parsley or Green Onions: for garnish

Instructions:

Step 1: Prepare the Ingredients

1. Chop the Vegetables: Peel and dice the potatoes, chop the onion, carrots, and celery, and mince the garlic.
2. Soften the Cream Cheese: Let the cream cheese sit at room temperature or microwave it for a few seconds to soften.

Step 2: Cook the Ground Beef

1. Brown the Beef: In a large pot or Dutch oven, add the ground beef over medium heat. Cook, breaking it into small pieces, until browned and cooked through, about 5-7 minutes.
2. Drain Excess Fat: If there’s excess fat, drain it from the pot before continuing.

Step 3: Sauté the Vegetables

1. Add Butter and Vegetables: To the same pot, add 2 tablespoons of butter, then add the chopped onion, carrots, and celery. Sauté for 5 minutes until the vegetables start to soften.
2. Add Garlic: Add the minced garlic and cook for an additional minute, stirring constantly until fragrant.

Step 4: Build the Soup Base

1. Add Potatoes and Broth: Add the diced potatoes to the pot along with 4 cups of beef broth. Stir well to combine.
2. Season: Add salt and pepper to taste. Cover and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork.

Step 5: Make the Creamy Base

1. Prepare the Thickener: In a small bowl, mix the flour with a few tablespoons of milk or broth to form a smooth paste.
2. Add Milk and Flour Paste: Slowly pour in the remaining milk or half-and-half, stirring continuously. Add the flour paste to the pot and stir well.
3. Incorporate Cream Cheese and Cheddar: Gradually add the softened cream cheese and shredded cheddar, stirring until they melt and the soup becomes creamy and thick.

Step 6: Adjust and Serve

1. Taste and Season: Taste the soup and adjust the seasoning with more salt, pepper, or garlic powder as desired.
2. Simmer: Let the soup simmer for another 5-10 minutes, stirring occasionally, until it reaches the desired consistency.

Step 7: Garnish and Serve

1. Garnish: Ladle the soup into bowls and garnish with fresh parsley or chopped green onions for a pop of color.
2. Serve Hot: This soup pairs beautifully with crusty bread, crackers, or a fresh green salad.

Nutrition Facts (Per Serving):

• Calories: ~360
• Total Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrates: 23g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 19g

Note: Nutrition facts may vary based on ingredient brands and portion sizes.

FAQs:

Q: Can I use a different meat?
A: Absolutely! Ground turkey or chicken can work as lighter alternatives. You might need to adjust the seasonings since these meats are typically milder than beef.

Q: What’s the best type of potato for this soup?
A: Russet or Yukon Gold potatoes work best. Russets will break down a bit and thicken the soup, while Yukon Golds hold their shape better for a chunkier texture.

Q: Can I make this soup ahead of time?
A: Yes! This soup stores well in the fridge for up to 3 days. You may need to add a little extra broth or milk when reheating, as it tends to thicken.

Tips for Making the Perfect Creamy Ground Beef and Potato Soup:

1. Use Lean Ground Beef: Lean ground beef is ideal because it minimizes excess grease. You can still enjoy the flavor without a greasy texture.
2. Thicken Gradually: Add the flour paste gradually and stir well to avoid lumps. If the soup gets too thick, add more broth or milk to adjust.
3. Don’t Overcook the Potatoes: Check the potatoes as they cook. Overcooking may cause them to become mushy, especially if you prefer a chunkier soup texture.
4. Cheese Choice: Sharp cheddar cheese gives a rich flavor, but you can mix it with Monterey Jack or even Gruyere for a twist.
5. Add Fresh Herbs: Garnishing with fresh parsley, green onions, or chives adds brightness and a subtle fresh flavor that balances the creaminess.

Storage Tips:

• Refrigerator: Let the soup cool completely and store in an airtight container in the refrigerator for up to 3 days.
• Freezer: This soup can be frozen for up to 2 months, although the potatoes may have a slightly different texture upon thawing. To freeze, cool the soup thoroughly, transfer it to a freezer-safe container, and leave space for expansion.
• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally. Add additional broth or milk as needed to reach the desired consistency.

Conclusion:

Creamy Ground Beef and Potato Soup is a heartwarming dish that’s simple yet incredibly flavorful. With tender chunks of potatoes, nutritious veggies, and savory ground beef all in a cheesy, creamy broth, this soup is the perfect combination of flavors and textures. The extra touch of fresh herbs or green onions elevates the dish, adding brightness and color. Easy to make and budget-friendly, it’s a fantastic go-to recipe for weeknight dinners, cozy weekends, or even meal prepping for the week. Serve it with bread or crackers, and enjoy this comforting bowl of deliciousness with your family and friends!