Description

A rich and comforting soup combining ground beef, sharp cheddar cheese, and vegetables in a creamy broth. Perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale

1 lb (450g) ground beef (85% lean preferred)
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
3 medium potatoes (Yukon Gold recommended), peeled and diced
4 cups (960ml) beef broth
1 cup (240ml) heavy cream (or half-and-half for lighter version)
2 cups (200g) sharp cheddar cheese, shredded
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

Heat a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until fully browned and no pink remains, about 6-8 minutes. Drain excess fat if necessary.
Add diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables soften and onions turn translucent. Stir in minced garlic and cook for 1 more minute until fragrant.
Stir in diced potatoes and tomato paste. Cook for 2 minutes to slightly caramelize the tomato paste.
Pour in beef broth, Worcestershire sauce, mustard powder, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until potatoes are tender.
Lower heat to medium-low. Slowly pour in heavy cream while stirring gently. Add shredded cheddar cheese in batches, stirring until melted and smooth. Avoid boiling to prevent cheese from separating.
Taste and adjust seasoning with salt and pepper. If soup is too thick, add a splash more broth or cream to reach desired consistency.
Ladle soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.

Notes

Shred cheese fresh rather than using pre-shredded to avoid clumping. Temper cream by mixing with hot broth before adding to soup to prevent curdling. Avoid boiling after adding cream and cheese to maintain creamy texture. Caramelizing tomato paste adds depth of flavor. Browning beef well enhances richness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1 ½ cups (350m
Calories: 350
Sugar: 3
Sodium: 700
Fat: 25
Saturated Fat: 15
Carbohydrates: 12
Fiber: 2
Protein: 22

Keywords: cheeseburger soup, creamy soup, comfort food, ground beef soup, easy soup recipe, cozy soup, cheddar cheese soup