Ingredients with Measurements:
- 1 lb ground beef
- 6 large potatoes, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium-high heat.
2. Add the ground beef and cook until browned, stirring occasionally.
3. Add the diced potatoes, onion, and garlic to the pot and stir to combine.
4. Pour in the beef broth and bring the mixture to a boil.
5. Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
6. Use an immersion blender to blend the soup until it reaches your desired consistency (optional).
7. Stir in the milk, shredded cheddar cheese, and sour cream until well combined.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with chopped green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Boiling for cooking the soup
- Medium-low heat for simmering the soup
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 426
- Fat: 22g
- Carbohydrates: 33g
- Protein: 25g
- Sodium: 703mg
- Sugar: 5g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Vegetable broth can be substituted for the beef broth.
- Any type of cheese can be substituted for the cheddar cheese.
- Greek yogurt can be substituted for the sour cream.
Variations:
- Add diced carrots and celery to the soup for extra vegetables.
- Top the soup with crumbled bacon for added flavor.
- Use a mixture of different cheeses, such as mozzarella and parmesan, for a more complex flavor.
Tips and tricks:
- Make sure to dice the potatoes into small, bite-sized pieces for even cooking.
- Use a slotted spoon to remove any excess fat from the ground beef before adding the potatoes and broth.
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with chopped green onions and crumbled bacon.
Garnishes:
- Chopped green onions
- Crumbled bacon
- Shredded cheese
Pairings:
- Serve the soup with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more milk or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- The baked potato soup originated in the United States and is often served as a comfort food during the colder months.
Flavor profiles:
- This soup has a rich and creamy flavor with hints of cheese and sour cream.
Serving suggestions:
- Serve the soup hot and garnished with chopped green onions and crumbled bacon for added flavor.
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Taste: Savory, Creamy, Rich, Potato, Cheesy, Onion, Potato-Y, Onion-Y