A one-pot meal that is perfect for cooler days. This is wonderful with a yummy salad and maybe some crusty bread slathered with butter. Heaven in a bowl!

Prep
15 mins
Cook
30 mins
Serves
8
Ingredients
11

Equipment

  • Dutch oven

Ingredients

Soup:

  • 1 lb lean ground beef
  • 1.5 lbs Little Potatoes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • (To taste) salt and pepper
  • 2 cups chicken stock
  • 2 cups heavy cream or whole milk
  • 1/2 cup instant mashed potato flakes (optional)

Toppings:

  • 2 cups cheddar cheese, shredded
  • (To taste) fresh chives, sliced
  • (To taste) bacon pieces

Instructions

  • Step 1

    In a large Dutch oven or cast iron pot, brown ground beef along with diced little potatoes, diced onion, and minced garlic.

  • Step 2

    Season generously with salt and pepper.

  • Step 3

    Once beef is browned and crumbled, drain off any excess grease.

  • Step 4

    Pour in chicken stock.

  • Step 5

    Cover and turn heat down to medium-low. Allow soup to simmer for about 15 minutes (until potatoes are fork tender).

  • Step 6

    Pour in heavy cream and stir.

  • Step 7

    Add in 1/2 cup of instant mashed potatoes (optional, to thicken). Stir.

  • Step 8

    Allow soup to simmer on low heat, covered, for about 10 minutes.

  • Step 9

    Serve with shredded cheese, chives and bacon pieces.