Ingredients
Equipment
Method
Instructions
- In a large, heavy-bottomed pot or Dutch oven, drizzle in olive oil and heat over medium heat. Add the ground beef, break it up, season with salt and pepper, and cook until browned. Remove the beef with a slotted spoon, leaving rendered fat in the pot, and set aside.
- Using the same pot, add the diced small onion. Sauté over medium heat until soft and translucent (5-7 minutes). Add the minced garlic and stir constantly for one minute until fragrant.
- Add the peeled and diced potatoes to the pot with aromatics. Pour in chicken or beef broth, stir in paprika and dried thyme. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15-20 minutes, or until potatoes are fork-tender.
- Once potatoes are tender, gently mash about a third to half of the potatoes directly in the pot with a potato masher to thicken the soup. Stir in the heavy cream, shredded cheddar cheese, and sour cream until the cheese is melted and the soup is smooth and creamy.
- Add the cooked ground beef back into the pot. Stir gently until heated through. Taste and adjust seasonings. Ladle into bowls and garnish with chopped green onions or fresh parsley. Serve immediately.
Notes
Choose Your Beef Wisely: While 80/20 ground beef offers great flavor, if you prefer less fat, an 85/15 or 90/10 blend works well. Just remember to add a touch more olive oil if using leaner meat to prevent sticking and ensure proper browning.
Don't Skimp on the Mash: The mashing step is key to thickening the soup naturally. If you like a thicker soup, mash a bit more. For a thinner consistency, mash less. It’s all about personal preference!
Cheese Choices: While sharp cheddar is fantastic, feel free to experiment with other melting cheeses like Monterey Jack, Colby, or even a blend. A touch of smoked gouda could add an intriguing depth.
Spice It Up: For a little extra kick, a pinch of red pepper flakes added with the garlic or a dash of hot sauce at the end can really awaken the flavors.
Veggie Boost: Want to sneak in more vegetables? Diced carrots and celery can be sautéed with the onions, or a handful of frozen corn or peas can be stirred in with the beef at the end.
Make Ahead Magic: This soup is fantastic for meal prepping! It tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 3-4 days.
Freezing Instructions: If you plan to freeze, omit the sour cream and heavy cream until reheating. Dairy can sometimes separate when frozen and thawed. Add them in when you reheat the soup for the best creamy texture.
Don't Skimp on the Mash: The mashing step is key to thickening the soup naturally. If you like a thicker soup, mash a bit more. For a thinner consistency, mash less. It’s all about personal preference!
Cheese Choices: While sharp cheddar is fantastic, feel free to experiment with other melting cheeses like Monterey Jack, Colby, or even a blend. A touch of smoked gouda could add an intriguing depth.
Spice It Up: For a little extra kick, a pinch of red pepper flakes added with the garlic or a dash of hot sauce at the end can really awaken the flavors.
Veggie Boost: Want to sneak in more vegetables? Diced carrots and celery can be sautéed with the onions, or a handful of frozen corn or peas can be stirred in with the beef at the end.
Make Ahead Magic: This soup is fantastic for meal prepping! It tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 3-4 days.
Freezing Instructions: If you plan to freeze, omit the sour cream and heavy cream until reheating. Dairy can sometimes separate when frozen and thawed. Add them in when you reheat the soup for the best creamy texture.