Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup diced potatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- In a large pot, cook ground beef over medium heat until browned. Remove excess fat.
- Add chopped onion and garlic; sauté until translucent.
- Stir in diced potatoes, carrots, and celery. Cook for 5 minutes.
- Pour in beef broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Stir in milk and shredded cheese; cook until cheese melts and soup thickens.
- Season with salt and pepper to taste.
- Serve hot, topped with crispy bacon and additional cheese if desired.
Notes
- For a creamier texture, blend a portion of the soup before adding cheese.
- Use leftover cooked bacon for topping.
- This soup pairs well with crusty bread or cornbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg