Description
A warm and comforting soup made with ground beef, potatoes, and cream, slow cooked to perfection.
Ingredients
Scale
- 450 g (1 lb) lean ground beef
- 900 g (2 lb) Yukon Gold or Russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 960 ml (4 cups) low-sodium beef broth
- 240 ml (1 cup) heavy cream or half-and-half
- 45 g (3 tbsp) all-purpose flour or 24 g (2 tbsp) cornstarch
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
- 150 g (1½ cups) shredded sharp cheddar, optional
- 2 tbsp unsalted butter
- Optional garnish: chopped chives, extra cheddar, or crispy bacon
Instructions
- Brown the beef: Heat a large skillet over medium-high heat and cook the ground beef until browned. Drain excess fat.
- Sauté aromatics: Add butter, onion, carrots, and celery; sauté until vegetables are soft and fragrant. Stir in garlic and cook for an additional 30 seconds.
- Make the roux or slurry: Sprinkle flour over the mixture and cook for 1–2 minutes. If using cornstarch, dissolve it in cold water.
- Combine in the slow cooker: Transfer the mixture to a slow cooker. Add beef broth, potatoes, thyme, bay leaf, salt, and pepper. Cook on LOW for 8 hours or HIGH for 4 hours.
- Finish with dairy and cheese: Once potatoes are tender, stir in heavy cream and cheddar off heat. Avoid boiling after adding the cream.
- Serve and garnish: Ladle soup into bowls and garnish with chives or extra cheddar. Serve hot with bread or salad.
Notes
For a lighter version, substitute heavy cream with half-and-half. Can be made gluten-free using cornstarch.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg