1 lb Ground Beef
1 Medium Onion, diced
2 Medium Carrots, diced
2 Stalks Celery, diced
4 Cups Beef Broth
2 Cups Potatoes, diced
1 Cup Milk or Heavy Cream
2 Cups Cheddar Cheese, shredded
Salt and Pepper to taste
In a large pot, over medium heat, brown the ground beef until fully cooked, breaking it into small pieces as it cooks. Drain any excess grease.
Once the beef is browned, add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
Pour in the beef broth and add the diced potatoes. Bring to a boil, then reduce heat and let simmer for about 15-20 minutes or until the potatoes are tender.
Lower the heat and slowly stir in the milk or cream. Make sure the soup doesn’t boil after adding the milk.
Gradually mix in the shredded cheese, stirring until melted and creamy. Season with salt and pepper to taste.
Serve the soup hot, and consider adding toppings like additional cheese, crispy bacon bits, or fresh herbs if desired.