This kid-friendly soup is great for dinner and reheated the next day for lunch. Serve this with crusty, toasted bread and a sprinkle of extra cheese on top if you wish.
Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 1 lb. lean ground beef
- 2 Tbsp. butter
- 1 medium onion, peeled and chopped
- 1 stalk celery, chopped
- 1 medium carrot, peeled and chopped
- 3 Tbsp. all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 8 oz. cream cheese, cubed
- 1 package (8 oz.) shredded sharp cheddar cheese
- ¼ tsp. pepper
- Heat a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the ground beef and cook until thoroughly browned, about 10 minutes. Remove from the pot and reserve.
- To the pot add the butter and once melted add the onion, celery, and carrots and cook until tender, about 8 minutes. Add the beef back to the pan, then sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes. Slowly add the chicken broth and milk and bring just to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the soup has thickened.
- Add the cream cheese and stir until melted, then reduce the heat to low and add the shredded cheese in three additions, waiting until the cheese has completely melted before adding the next installment. Season with pepper and serve hot.