Ingredients
Method
Preparation
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it into pieces until browned and cooked through.
- Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5 minutes until the onions are translucent.
- Pour in the beef broth and add diced potatoes. Bring to a simmer.
Cooking
- Stir in the ketchup and Dijon mustard. Season with salt and pepper to taste.
- Use an immersion blender to purée the soup partially for a creamy texture with some chunks.
- Stir in the milk and shredded cheese, mixing until melted and creamy.
Serving
- Ladle the soup into bowls and optionally top with more cheese, crispy bacon bits, or fresh chives.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g
Notes
If using frozen vegetables, add them directly without chopping. Serve with flair and enjoy your meal!
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