Skip to content
Ingredients
– 1 pound (450g) ground beef
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 cup (240ml) chicken broth
– 1/2 cup (120ml) milk or heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons (30g) all-purpose flour
– 2 tablespoons (30g) butter
– Optional: chopped bacon, shredded cheddar cheese, sour cream, or chives for topping
Instructions
1. Brown the ground beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.
2. Soften the onion and garlic: Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
3. Add the potatoes, broth, and thyme: Add the diced potatoes, chicken broth, and dried thyme to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
4. Make the creamy mixture: In a small bowl, whisk together the milk or heavy cream and flour until smooth. Add the butter and whisk until melted.
5. Add the creamy mixture: Stir the creamy mixture into the potato mixture and cook for an additional 2-3 minutes, or until the soup has thickened slightly.
6. Season and serve: Season the soup with salt and pepper to taste. Serve hot, topped with chopped bacon, shredded cheddar cheese, sour cream, or chives, if desired.
Tips and Variations
– Use leaner ground beef or ground turkey for a healthier option.
– Add diced carrots, celery, or bell peppers for extra flavor and nutrients.
– Use Greek yogurt or sour cream instead of milk or heavy cream for a tangier soup.
– Serve with crusty bread or crackers for a satisfying meal.