1 lb ground beef
1 cup diced tomatoes
1 cup diced potatoes
1 cup shredded cheddar cheese
2 cups beef broth
1 cup heavy cream
1 cup chopped vegetables (carrots, celery, onion)
Seasonings (salt, pepper, garlic powder)
Brown the Meat: In a large pot, over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon. Drain any excess fat.
Add the Vegetables: Stir in the diced onions, carrots, and celery. Sauté for about 5 minutes or until softened.
Introduce Tomatoes and Potatoes: Add the diced tomatoes and potatoes, mixing well. Let them cook for a few minutes to meld the flavors.
Pour in Broth: Add your beef broth to the pot, then bring the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes until the potatoes are tender.
Stir in the Cream: Slowly stir in the heavy cream until well combined. This will give your soup a rich, creamy texture.
Add Cheese: Gradually mix in the shredded cheddar cheese, allowing it to melt and create a cheesy base.
Season: Taste your soup and season with salt, pepper, and any additional herbs or spices as desired.
Serve: Ladle the soup into bowls and garnish with extra cheese or fresh herbs if you like. Enjoy your comforting meal!
