Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 lbs Russet potatoes, peeled and cubed into ½-inch pieces
  • 4 cups low-sodium beef broth
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • 1 cup half-and-half
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium high heat in your pot. Add the ground beef and cook until mahogany brown and slightly crisp. Note: This browning adds the depth of flavor.
  2. Drain any excess fat if the pot looks too oily. Stir in the onion, carrots, and celery. Sauté for 5 minutes until the onions are translucent and fragrant.
  3. Stir in the minced garlic, thyme, and smoked paprika. Cook for 60 seconds until the garlic smells aromatic but hasn't turned brown.
  4. Pour in the beef broth and add the cubed potatoes. Bring the mixture to a boil.
  5. Reduce heat to low and cover the pot. Simmer for 15–20 minutes until the potatoes are fork tender.
  6. Turn the heat down to the lowest setting. Slowly stir in the half and half.
  7. Gradually fold in the shredded cheddar cheese. Stir constantly until the cheese is completely melted and the soup looks glossy.
  8. Stir in the fresh parsley. Remove the pot from the heat immediately.