Warm and hearty comfort food. My family of 9, (yes, 9) loves this potato soup with ground beef. One of the few meals the entire family can agree upon and fits within our food allergies. Great on a cold day.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir ground beef in a pot over medium-high heat until slightly browned, about 5 minutes. Stir in flour.

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  • While meat is browning, rinse starch from potatoes and keep in water until needed.

  • Remove browned meat to a plate, discarding fat. Place butter in the pot along with celery and onion. Cook over medium-high heat until onion is soft and translucent, 5 to 7 minutes. Add potatoes, heavy cream, milk, and water. Cook at a low simmer until all liquid is slightly thick and potatoes are soft, 45 minutes to 1 hour. Season with fennel seeds, salt, and pepper. Top with Cheddar cheese.

Cook's Notes:

Optionally you can cook a couple of slices of bacon prior to the onions and celery, using the bacon renderings in place of the butter.

We actually double the recipe. When doing this only cook one portion of meat at a time otherwise the meat tends to boil rather than brown.

You can use any kind of shredded cheese you like.

Nutrition Facts

776 calories; protein 28.6g; carbohydrates 44.6g; fat 54.4g; cholesterol 210.2mg; sodium 260.5mg. Full Nutrition
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