1 lb Ground beef
1 medium Onion, chopped
1 cup Carrots, diced
2 cloves Garlic, minced
4 cups Beef broth
2 medium Potatoes, diced
8 oz Cream cheese
1 cup Shredded cheddar cheese
To taste Salt and pepper
2 tbsp Olive oil
In a large pot over medium heat, add the olive oil. Once hot, add the ground beef, breaking it up with a spatula. Cook until browned, about 5-7 minutes.
Stir in the chopped onion and diced carrots. Sauté for another 5 minutes until the vegetables are softened.
Add minced garlic to the pot, cooking for about 1-2 minutes until fragrant.
Gradually add the beef broth, stirring to combine. Then, add the diced potatoes and bring the mixture to a boil.
Reduce the heat and let the soup simmer uncovered for about 15-20 minutes until the potatoes are tender.
Once the potatoes are tender, reduce heat to low and add the cream cheese. Stir until fully melted and incorporated into the soup.
Gradually stir in the shredded cheddar cheese until it melts into the soup, creating a creamy texture.
Taste the soup and season with salt and pepper as needed. Let it simmer for an additional 5 minutes.
Ladle the soup into bowls and top with desired garnishes like extra cheese, crispy bacon, or fresh herbs.
