Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, shredded or finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium beef broth
  • 3 medium Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 1 tsp smoked paprika
  • 2 cups half-and-half
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and break it apart with a spoon until fully browned.
  2. Stir in the diced onion, carrots, and celery, sautéing until the vegetables are translucent.
  3. Add minced garlic, salt, pepper, and smoked paprika, stirring for 60 seconds.
  4. Sprinkle all-purpose flour over the beef mixture and stir constantly for 2 minutes to toast the flour.
  5. Slowly pour in beef broth while stirring vigorously to prevent lumps.
  6. Add cubed potatoes and bring to a gentle simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender.
  7. Reduce heat to low and slowly stir in the half-and-half, warming through without boiling.
  8. Gradually fold in shredded cheddar cheese one handful at a time until the soup is velvety and the cheese is integrated.
  9. Stir in chopped fresh parsley just before serving.