Ingredients:

  • 1 lb 90% lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into coins
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 6 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp black pepper
  • Salt to taste
  • 1 cup plain Greek yogurt
  • 1 cup shredded sharp cheddar cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until mahogany-colored. Carefully drain any excess fat from the pot.
  2. Lower the heat to medium. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until onions are translucent and carrots have softened. Stir in the minced garlic and cook for 60 seconds.
  3. Pour in the beef broth and stir in the cubed potatoes, thyme, bay leaf, and black pepper. Bring the liquid to a gentle boil, then reduce to a simmer.
  4. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
  5. Stir in the Greek yogurt, shredded sharp cheddar cheese, and lemon juice until the soup is creamy and well-combined.
  6. Garnish with chopped fresh parsley before serving.