Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 2 medium Yukon gold potatoes, cubed
- 4 cups low-sodium chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk or cream
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add chopped onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic, salt, and pepper; cook for an additional minute.
- Add cubed potatoes and chicken broth; bring to a gentle boil. Reduce heat and simmer until potatoes are tender (about 15 minutes).
- Stir in shredded cheddar cheese and milk/cream; mix until melted and creamy.
- Adjust seasoning as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 830mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg