1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 cups diced potatoes
1 cup shredded cheddar cheese
1 cup heavy cream
Salt and pepper to taste
Brown the Beef: In a large pot over medium heat, add the ground beef. Break it up with a spoon and season with salt and pepper. Cook until browned.
Add Vegetables: To the pot, add the chopped onion and minced garlic. Sauté for about 3-5 minutes until the onion becomes translucent.
Incorporate Broth and Potatoes: Pour in the beef broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
Stir in Cream: Once the potatoes are cooked, stir in the heavy cream and allow it to simmer for an additional 5 minutes to thicken slightly.
Add Cheese: Gradually add the shredded cheddar cheese, stirring continuously until melted and combined. Ensure you taste and adjust the seasoning if necessary.
Serve: Ladle the soup into bowls and top with your favorite optional toppings. Enjoy while hot!
