Ingredients
Equipment
Method
- Brown the ground beef: In a large skillet, cook the ground beef over medium heat. Break it up with a spoon as it cooks until it’s browned and cooked through. Drain the fat and set the beef aside.
- Cook the onions and garlic: In the same large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onions and garlic, cooking until the onions are soft and fragrant, about 3 minutes.
- Prepare the soup base: Add the diced potatoes, beef broth, and a pinch of salt and pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are tender.
- Make the roux: In a small pan, melt 1 tablespoon of butter over medium heat. Add the flour and whisk for about 2 minutes to create a roux. Gradually whisk in the milk until smooth, then add this mixture to the soup. Stir to combine.
- Add the cheese and sour cream: Reduce the heat to low and stir in the grated cheddar cheese and sour cream. Stir until the cheese is melted and the soup is creamy. Add the browned ground beef to the soup and stir to combine.
- Adjust seasoning: Taste the soup and adjust the seasoning with more salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with optional toppings like crumbled bacon, extra cheese, or chopped chives.
Notes
To make this soup extra creamy, be sure to use whole milk or 2% milk rather than skim milk. Skim milk can result in a thinner, less satisfying texture. Additionally, for the best flavor, don’t skip the browning of the ground beef—this step adds depth and richness to the final soup.