Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place a large pot over medium-high heat with olive oil. Add the ground beef and cook, breaking it apart with a spatula, until deeply browned and mahogany colored. Remove beef with a slotted spoon, leaving rendered fat in the pot.
  2. Lower heat to medium. Add diced onions, carrots, and celery. Sauté for 5–7 minutes until onions are translucent and carrots have softened. Stir in minced garlic and cook for 60 seconds.
  3. Return the browned beef to the pot. Stir in cubed potatoes, beef broth, dried thyme, salt, and black pepper. Bring the mixture to a boil.
  4. Reduce heat to a simmer. Cover and cook for 15–20 minutes until the potatoes are fork tender. You'll notice the broth has naturally thickened as the potatoes release starch.
  5. Stir in the whole milk and cubed cream cheese, whisking constantly until the cheese is completely melted and the liquid is smooth.
  6. Fold in the shredded sharp cheddar cheese, stirring gently until the cheese is melted and the soup is a deep gold color.
  7. Ladle into bowls and garnish with chopped fresh parsley.