Ingredients

• 1 lb ground beef
• 4 large potatoes, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups beef broth
• 1 cup heavy cream
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped

Instructions

1. In a large soup pot, cook ground beef over medium heat until browned. Drain excess grease if needed.
2. Add onion, carrots, celery, and garlic. Cook for 4–5 minutes until vegetables begin to soften.
3. Stir in cubed potatoes and pour in beef broth.
4. Bring soup to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are fork tender.
5. Pour in heavy cream and stir well until soup becomes creamy and smooth.
6. Season with salt and black pepper to taste.
7. Simmer for another 5 minutes, then garnish with fresh parsley before serving.

Tips

• Add shredded cheddar cheese for extra richness.
• For a thicker soup, mash a few potatoes directly into the broth.
• Store leftovers in the refrigerator for up to 3 days.