There is nothing like a thick, creamy, hearty, stick-to-your-ribs soup when it's cold and nasty outside. This potato soup with beef is so cheesy and full of flavor! Friends and family rave every time I make it!
Preparation Time
25 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 55 mins
Calories
482 Calories
Recipe Instructions
Step 1
Combine chicken broth, potatoes, onion, carrots, basil, parsley, and garlic powder in a Dutch oven or large pot. Stir, cover, and cook over medium heat until potatoes are soft, 1 to 2 hours.
Step 2
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain grease from the skillet. Chop bacon and set aside.
Step 3
Add ground beef to the same skillet and cook over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Step 4
Add bacon and ground beef to the soft potatoes; mix well.
Step 5
Melt butter in another skillet over medium-low heat. Add flour and whisk until brown, about 1 minute. Whisk in milk and season with salt and pepper. Add milk mixture to the soup, stirring well to combine everything. Add 1 3/4 cups Cheddar cheese and stir until melted. Reduce heat to low and simmer for 30 minutes to 1 hour.
Step 6
Ladle soup into bowls, top with remaining Cheddar and sprinkle with green onions.
Ingredients
¼ cup all-purpose flour
2 cups milk
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 pinch salt and ground black pepper to taste
1 pound ground beef
2 tablespoons chopped green onions, or to taste
1 cup shredded carrots
3 ½ cups chicken broth
10 slices bacon
2 cups shredded Cheddar cheese, divided
1 medium onion, diced
3 tablespoons salted butter
4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced, or more to taste
