Ingredients
Scale
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup milk or cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt, to taste
- Black pepper, to taste
- 2 tbsp parsley, chopped (optional)`),
Instructions
- In a large pot, cook ground beef until browned. Drain excess fat.
- Add onion, garlic, carrots, and celery. Sauté until softened.
- Stir in diced potatoes, salt, and pepper. Cook 2 minutes.
- Pour in beef broth. Bring to a boil, then reduce heat and simmer 15 minutes until potatoes are tender.
- In a small pan, melt butter and whisk in flour to form a roux. Cook 1–2 minutes.
- Slowly whisk in milk or cream until thickened.
- Add the creamy roux to the soup pot. Stir well and simmer 5 minutes.
- Adjust seasoning. Garnish with parsley and serve hot
Notes
- For extra flavor, stir in shredded cheddar cheese before serving.
- Make it lighter with ground turkey or chicken instead of beef.
- Soup can be frozen up to 3 months; reheat with a splash of broth or cream
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg