1 lb ground beef
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
4 cups beef or chicken broth
1 cup shredded cheddar cheese
2 cups diced potatoes
1 cup heavy cream or milk
Salt and pepper to taste
Brown the Meat: In a large pot, add the ground beef (or substitute) over medium heat. Cook until browned, breaking it apart as it cooks, about 5-7 minutes. Drain excess fat if necessary.
Add Veggies: Stir in the chopped onion, carrots, and celery. Sauté for an additional 5 minutes until slightly softened.
Add Potatoes: Add the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
Make it Creamy: Stir in the heavy cream or milk to the pot, followed by your cheese of choice (reserving some for topping). Keep stirring until the cheese has melted and the soup is creamy.
Season: Season with salt and pepper to taste. Add any optional spices you desire for an extra kick!
Serve and Enjoy: Ladle the soup into bowls, garnish with additional cheese and fresh herbs, then serve with crusty bread or crackers.
