Next, I add the ground beef to the pot, breaking it up with my wooden spoon as it cooks. I sprinkle in some salt and pepper to season it well. Once the beef is browned and cooked through, I add the diced potatoes and beef broth. Bringing everything to a gentle boil, I reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. The soup already smells incredible at this point, and I can hardly wait to dig in!
Now for the best part: once the potatoes are soft, I pour in the milk and add the Worcestershire sauce, stirring everything together. I then lower the heat to medium-low, allowing it to warm through again without boiling. Finally, I stir in the shredded cheese, letting it gently melt into the soup for that creamy, cheesy goodness. It really is the moment of magic!
To serve, I ladle the cheesy soup into bowls and top each one with some chopped green onions or crispy bacon bits if I’m feeling fancy. It’s a dish that not only fills the belly but warms the heart too!
Pro Tips for Best Results
When I first tried this recipe, I tested it with different types of cheese. I found that sharp cheddar really gives the soup an amazing depth of flavor. If you’re feeling adventurous, you could experiment with a mix of cheeses like gouda or pepper jack for a little kick. This little tweak has become my go-to!
One thing I learned while making this soup several times is to ensure that your potatoes are uniformly diced. This ensures an even cook and prevents some from being mushy while others are still firm. I usually aim for about half an inch in size to get that perfect tenderness.
Lastly, I’ve discovered that letting the soup sit for a little while after cooking allows the flavors to meld beautifully. If you can wait, let it rest for about 30 minutes before serving. The taste will deepen, and it will be even more delicious!
Common Mistakes to Avoid
One mistake I made early on was adding the cheese too soon. I’ve learned that adding it at the end keeps the flavor and texture just right. When cheese is cooked too long, it can become stringy, which isn’t what we’re aiming for with this creamy soup. So, be patient! (See the next page below to continue…)