Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups diced potatoes
  • 4 cups beef broth
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 1/2 cup diced carrots
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

Directions:

  1. Cook the Beef:
    • In a large pot, cook the ground beef over medium-high heat, breaking it into small crumbles as it browns.
    • Once browned, drain any excess fat.
  2. Add Onion and Garlic:
    • Add the chopped onion and minced garlic to the beef.
    • Cook for 2-3 minutes until the onions turn soft and translucent.
  3. Add Potatoes and Broth:
    • Stir in the diced potatoes, beef broth, dried thyme, dried rosemary, salt, and black pepper.
    • Bring the mixture to a boil, then lower the heat to medium-low.
    • Cover and simmer for 15-20 minutes, or until the potatoes are soft.
  4. Add Vegetables:
    • Once the potatoes are tender, add the frozen corn, peas, and diced carrots.
    • Simmer for another 5-7 minutes, until the vegetables are fully heated and tender.
  5. Add Milk and Cheese:
    • Pour in the milk and add the shredded cheddar cheese.
    • Stir until the cheese melts and the soup becomes creamy. If you’d like a thinner soup, add more milk.
  6. Season and Serve:
    • Taste and adjust seasoning with salt and pepper, as needed.
    • Serve the soup hot, garnished with fresh parsley if desired.

Nutritional Information (per serving):

  • Calories: 385
  • Total Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 83mg
  • Sodium: 785mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 3g
  • Sugar: 5g
  • Protein: 26g

By umair

Leave a Reply

Your email address will not be published. Required fields are marked *