Instructions
Step 1
Cook the ground beef in a large pot until fully cooked.
Remove excess liquid if needed and set aside.
Step 2
Melt 2 tablespoons butter in the same pot.
Add onion, carrots, and celery.
Cook for 5 minutes until softened.
Step 3
Add potatoes and chicken broth.
Bring to a gentle boil.
Reduce heat and simmer for 12–15 minutes until potatoes are tender.
Step 4
In a separate saucepan, melt the remaining butter.
Whisk in flour and cook for 1 minute.
Slowly add milk while whisking until smooth.
Step 5
Pour the milk mixture into the soup pot.
Add cooked beef, garlic powder, salt, and pepper.
Stir well.
Step 6
Lower the heat.
Gradually add shredded cheese and stir until melted.
Step 7
Remove from heat.
Stir in sour cream.
Step 8
Serve warm with extra cheese, green onions, or croutons if desired.
Q & A
Q: Can I make this soup ahead of time?
A: Yes, it can be stored in the refrigerator for up to 4 days.
Q: Can I use ground turkey instead of beef?
A: Yes, ground turkey works well as an alternative.
Q: How can I make the soup thicker?
A: Mash some of the cooked potatoes before serving.
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