Ingredients
For the Soup:
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1 lb (450 g) ground beef
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1 medium onion, diced
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2 cloves garlic, minced
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3 cups potatoes, peeled and diced
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2 cups carrots, diced
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3 cups beef broth
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2 cups milk or half-and-half
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2 cups shredded cheddar cheese
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2 tbsp butter
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2 tbsp flour
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Salt and black pepper to taste
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Optional: 1 tsp Worcestershire sauce
For the Crispy Potato Croutons:
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1 cup leftover or boiled potatoes, diced
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1 tbsp olive oil
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Salt and pepper to taste
Instructions
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Prepare the Soup:
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In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
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Add onions and garlic, sauté for 2–3 minutes until soft.
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Stir in butter and flour to make a roux. Cook 1–2 minutes until lightly golden.
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Gradually whisk in beef broth and milk. Bring to a simmer.
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Add diced potatoes and carrots. Cook 15–20 minutes until vegetables are tender.
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Stir in shredded cheddar cheese until melted. Season with salt, pepper, and Worcestershire sauce if using.
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Make the Crispy Potato Croutons:
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Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, and pepper.
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Spread on a baking sheet and roast for 15–20 minutes, turning halfway, until golden and crispy.
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Serve:
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Ladle soup into bowls and top with crispy potato croutons. Optional: garnish with extra shredded cheddar or chopped green onions.
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Notes
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For a lighter version, use low-fat milk and reduce cheese.
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You can make the potato croutons in advance and store for 1–2 days.
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Swap cheddar for a mix of cheeses like Gruyère or mozzarella for a different flavor.
- Prep Time: 15
- Cook Time: 40
Nutrition
- Calories: 480