Amish Comfort Soup
When it’s cold outside, this hearty soup is pure comfort in a bowl! Rich, creamy, and packed with tender potatoes, vegetables, and savory ground beef, it’s the kind of cozy homemade meal you’ll want to make again and again.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups peeled and diced potatoes
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups beef broth
- 2 cups milk
- 1 cup heavy cream
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried parsley
- ½ tsp dried thyme
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess grease if needed.
- Add the chopped onion and celery and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Stir in the diced potatoes and carrots. Pour in the beef broth and add the salt, black pepper, parsley, and thyme.
- Bring the soup to a boil, then reduce the heat. Cover and simmer for about 15–20 minutes, or until the potatoes and carrots are tender.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
- Gradually whisk in the milk and heavy cream. Continue cooking and stirring until the mixture thickens slightly.
- Slowly pour the creamy mixture into the soup, stirring continuously. Simmer for another 5–7 minutes.
- Stir in the shredded cheddar cheese and cook until melted and creamy.
- Taste and adjust the seasoning as needed.
- Garnish with fresh parsley and serve hot with crusty bread or homemade biscuits.
Tips
For a thicker soup, mash a few of the cooked potatoes directly in the pot before adding the cream mixture. You can also add extra cheddar for an even richer, cheesier flavor.
Serve immediately while hot and creamy.