Ingredients:

  • 1 lb (450 g) ground beef (preferably lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 4 medium potatoes, diced
  • 4 cups (960 ml) beef broth
  • 2 cups (480 ml) whole milk
  • 2 cups (200 g) shredded cheddar cheese (plus more for garnish)
  • 1 tsp (5 g) dried thyme
  • Salt and pepper to taste
  • Crispy bacon bits (optional)
  • Chopped green onions (optional)
  • Dill pickles (optional)

Instructions:

  1. In a large pot, brown the ground beef over medium heat. Drain any excess fat.
  2. Add diced onion and garlic; sauté until onions are translucent.
  3. Stir in diced carrots and celery; cook for 3-4 minutes.
  4. Add diced potatoes and pour in beef broth; bring to a boil.
  5. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
  6. Stir in milk and shredded cheese; mix until cheese has melted and the soup is creamy.
  7. Add thyme, salt, and pepper. Adjust seasoning as needed.
  8. Ladle soup into bowls and top with additional cheese and toppings if desired.