Description
This soup blends savory beef crumbles, diced veggies, and sharp cheddar into a smooth, creamy base. Each spoonful delivers rich flavors and comforting warmth.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 cups potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tbsp Worcestershire sauce
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it into crumbles.
- Stir in diced onion and minced garlic and sauté until translucent.
- Mix in tomato paste, mustard powder, and smoked paprika and cook for 1 minute.
- Pour in beef broth, add potatoes, carrots, and celery, then bring to a simmer.
- Reduce heat, cover, and cook until vegetables are tender, about 15 minutes.
- Stir in heavy cream and shredded cheddar cheese until smooth and creamy.
- Add Worcestershire sauce, then season with salt and pepper to taste.
- Simmer for another 5 minutes, stirring occasionally, then remove from heat.
Notes
- For a thicker soup, mash a few potato pieces against the side of the pot.
- Substitute half-and-half for heavy cream for a lighter version.
- Leftovers store well in the refrigerator for up to 3 days.
- Garnish with extra cheese and chopped green onions before serving.