Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup diced potatoes
- 1 cup chopped carrots
- 1/2 cup chopped celery
- Salt and pepper to taste
- Optional toppings: bacon bits, chopped green onions, extra cheese
Instructions
- In a large pot, cook ground beef until browned. Drain excess fat.
- Add diced onion and minced garlic; cook until translucent.
- Stir in potatoes, carrots, celery, salt, and pepper, cook for 5 minutes.
- Pour in beef broth and cream of mushroom soup, bring to a boil.
- Lower heat and simmer for 20 minutes until vegetables are tender.
- Stir in shredded cheddar cheese until melted and creamy.
- Serve hot, topped with bacon bits, green onions, and extra cheese if desired.
Notes
- You can substitute shredded cooked chicken for beef.
- For a thicker soup, blend a portion of the soup before adding cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg