Ingredients
Equipment
Method
- In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain and set aside.
- In the same pot, melt butter and add onions, carrots, celery, and garlic. Sauté for 5-7 minutes.
- Sprinkle flour over vegetables and stir for 1 minute to form a roux.
- Slowly add beef broth while whisking, then add diced baby potatoes.
- Bring to a boil, reduce heat, and simmer 15-20 minutes until potatoes are fork-tender.
- Return beef to the pot, add heavy cream and shredded cheese. Stir until melted and creamy.
- Serve hot, topped with bacon, green onions, and extra cheese if desired.
Nutrition
Notes
For a spicier kick, consider adding jalapeños or using pepper jack cheese instead. This dish is perfect for make-ahead meals; just remember to reheat gently.