In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the onion, carrots, and celery to the pot and sauté for 5 minutes.
Stir in the diced potatoes, beef broth, and thyme. Bring to a boil.
Reduce heat and simmer for 20 minutes, or until the potatoes are tender.
Stir in the heavy cream and season with salt and pepper. Cook for an additional 5 minutes.
Serve hot, garnished with shredded cheddar cheese and chopped parsley if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
continued on next page
