Ingredients:

  • 2 lbs ground beef
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups beef broth, low sodium
  • 3 large russet potatoes, peeled and cubed into ½ inch pieces
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup whole milk

Instructions:

  1. Brown the ground beef over medium high heat until deeply browned and fragrant. Note: This browning is where the flavor lives, don't rush it.
  2. Drain the excess fat, leaving approximately 1 tablespoon in the pot. Note: Too much fat will make the soup oily.
  3. Melt the butter into the beef and stir in the diced onions and garlic. Sauté until the onions are translucent and the garlic is fragrant.
  4. Sprinkle the flour over the mixture and stir for 2 minutes to cook out the raw flour taste. Note: This prevents a pasty flavor in the final dish.
  5. Slowly pour in the beef broth while whisking to prevent lumps.
  6. Add the cubed potatoes, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the potatoes are fork tender (approximately 20 minutes).
  7. Turn the heat to low. Stir in the softened cream cheese until completely melted and integrated.
  8. Fold in the shredded cheddar and milk, stirring gently until the soup is a uniform, golden orange hue and velvety in texture.