Ingredients
• 1 lb lean ground beef (85/15)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 medium russet potatoes, peeled & cubed (about 3 cups)
• 4 cups low-sodium beef broth
• 1 cup whole milk or half-and-half (for richness; or unsweetened almond milk for lighter)
• 1½ cups shredded sharp cheddar cheese
• 2 tbsp cream cheese (secret for ultra-creamy texture!)
• 1 tbsp Worcestershire sauce
• ½ tsp smoked paprika
• Salt & black pepper to taste
• Optional: chopped green onions or crispy bacon for topping
Instructions
- In a large pot or Dutch oven, brown ground beef and onion over medium-high heat. Drain excess fat. Add garlic; cook 1 min.
- Stir in potatoes and broth. Bring to a boil, then reduce heat, cover, and simmer 12–15 mins until potatoes are fork-tender.
- Reduce heat to low. Stir in milk, Worcestershire, smoked paprika, salt, and pepper.
- Add cream cheese; whisk until melted and smooth. Gradually stir in cheddar until fully melted and soup is velvety. Don’t boil after adding dairy—heat gently to avoid curdling.
- Simmer uncovered 3–5 mins to thicken slightly. Taste and adjust seasoning.
- Ladle into bowls. Top with green onions or bacon if desired.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 25 mins, Total Time: 35 mins, Servings: 6
Calories: 385, Net Carbs: 20g, Fats: 22g, Protein: 25g
(Keto-friendly? Swap potatoes for 3 cups diced cauliflower—net carbs drop to ~7g/serving!)