Cheesy Beef & Vegetables Soup
This Cheesy Beef & Vegetables Soup is the definition of cozy comfort food, loaded with savory ground beef, melty cheddar cheese, and hearty vegetables. It's a one-pot wonder perfect for chilly nights and easy cleanup.
Equipment
- Soup Pot
Ingredients
Soup Base
- 1 lb ground beef 85/15 for ideal richness
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 stalks celery chopped
- 2 russet potatoes peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 4 cups beef broth low sodium preferred
- 1 cup whole milk or half and half
- 2 cups cheddar cheese shredded, sharp preferred
Roux
- 2 tbsp butter
- 2 tbsp all-purpose flour
- salt and pepper to taste
- 1 tsp smoked paprika
- 1 tsp dried thyme
Instructions
- In a large soup pot over medium heat, brown the ground beef until cooked through. Drain most of the fat, leaving a bit for flavor.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
- Add diced potatoes, corn, peas, and beef broth. Bring to a simmer and cook for 15–20 minutes, until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour and cook for 2–3 minutes. Slowly whisk in milk to form a smooth sauce.
- Pour the milk mixture into the soup. Gradually add cheddar cheese, stirring until melted and smooth.
- Season with salt, pepper, smoked paprika, and thyme. Remove from heat and let sit 5 minutes before serving.
Notes
For best texture, don’t add cheese all at once—stir it in slowly. Want to freeze? Leave out dairy until reheating. Swap in turkey for beef if preferred.