Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 lbs Russet potatoes, peeled and cubed
  • 4 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 cup whole milk
  • 8 oz sharp cheddar cheese, shredded
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Heat the oil in a large Dutch oven or stock pot over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink. Spoon out excessive grease, leaving about a tablespoon.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until onions are translucent and vegetables have softened.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the cubed potatoes, thyme, and paprika. Pour in the beef broth and bring the mixture to a boil.
  5. Reduce heat to low, cover, and simmer for 15–20 minutes until the potatoes are fork-tender.
  6. Lower heat to medium-low. Stir in the milk and shredded cheese, stirring constantly until the cheese is completely melted and the soup is glossy.
  7. Taste and season with salt and black pepper. Garnish with chopped fresh parsley before serving.