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Creamy Cheese Potato and Beef Soup

  • 6servings
  • 55minutes
  • 429calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 350ml water

  2. 300g peeled potatoes, cubed

  3. 2 carrots, grated

  4. 1 small onion, chopped

  5. 4 tablespoons chopped green pepper

  6. 1 Scotch bonnet chilli, seeded and finely chopped or to taste

  7. 1 clove garlic, finely chopped

  8. 1/2 teaspoon salt

  9. 2 cubes beef stock, crumbled

  10. 450g minced beef

  11. 600ml milk, divided

  12. 3 tablespoons plain flour

  13. 225g Kraft processed cheese slices, unwrapped and chopped

  14. 1/4 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan over medium heat, combine water, potatoes, carrots, onion, pepper, chilli and garlic. Sprinkle salt and stock over the mixture. Bring to the boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.

  2. Meanwhile, in a large frying pan over medium heat, cook beef until brown; drain.

  3. Stir cooked beef and 450ml milk into the soup and heat through. Combine remaining 150ml milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.

  4. Reduce heat to low and stir in cheese until melted. Season with cayenne.

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