Description
A rich and creamy soup loaded with ground beef, tender potatoes, and plenty of melted cheese.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups potatoes, peeled and diced
- 1 can (10.5 oz) condensed cheddar cheese soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until cooked through. Drain excess fat.
- Add the diced onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
- Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in the condensed cheddar cheese soup and milk until well combined.
- Gradually add the shredded cheddar cheese, stirring until melted and smooth.
- Remove from heat and stir in the sour cream. Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped green onions if desired. Serve hot.
Notes
For a thicker soup, mash some of the potatoes before adding the cheese. Leftovers can be refrigerated for up to 3 days.
Nutrition
- Calories: 480
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 34g
- Protein: 22g