First, grab a large pot or Dutch oven. Heat it over medium-high heat and add your ground beef. Break it up with a spoon or spatula as it cooks. Let it brown and cook through. Once it’s done, drain any excess fat, but leave a little bit of that tasty beefy goodness in the pan for flavor.

I always love this part because the smell of browning beef is so comforting, and it gets me excited for the meal ahead. While the beef is cooking, you can start prepping the other ingredients—dicing the potatoes and onion, mincing the garlic—so it all moves along smoothly.

Once your beef is cooked and drained, it’s time to sauté the onion. Add your diced onion to the pot and let it cook for about 3-4 minutes until it’s softened and starting to become translucent. Then, toss in the minced garlic and cook for another 30 seconds. You’ll know it’s done when the garlic releases its fragrance and fills the kitchen with that irresistible smell.

The onions add such a nice depth of flavor to the soup, and the garlic gives it that wonderful savory aroma that makes it hard not to sneak a taste. At this point, you’re starting to build the base for something delicious.

Next, it’s time to add the potatoes. Make sure to dice them into fairly even-sized pieces so they cook at the same rate. Add them to the pot along with the beef broth. Give everything a good stir, making sure the potatoes are covered with the broth. Bring it all to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender. I like to use a fork to check the potatoes—if they’re soft and break apart easily, they’re ready.

While the potatoes are cooking, this is a good time to get the milk and cheese ready. You could even start making some garlic bread to serve alongside, because who doesn’t love a little extra carb action with their soup? Trust me, it makes the meal even more comforting!

Once the potatoes are done and tender, it’s time for the creamy goodness to kick in. Pour in the milk and stir it around. Then, add the shredded cheddar cheese. Stir constantly until the cheese melts and everything is smooth and creamy. You want that cheese to melt completely, so keep stirring until the soup looks thick and luscious.

If you want an even creamier texture, you can also add a bit of cream cheese at this stage. I’ve done this a few times, and it gives the soup an extra velvety finish. You can also experiment with different types of cheese, like Monterey Jack or mozzarella, for a slightly different flavor.

Now that the soup is coming together, it’s time to season it! Add salt, pepper, and paprika. The paprika adds a nice smoky flavor that really complements the beef and potatoes. Don’t be afraid to taste and adjust the seasoning as you go. Everyone’s taste buds are different, so it’s important to make it your own. If you like a bit of heat, a pinch of cayenne pepper could really take it to the next level.

I always make sure to taste-test a spoonful to check if it’s seasoned to my liking. After all, there’s nothing worse than under-seasoned soup! Add a little more salt or pepper if needed—it’s all about finding that perfect balance.

I know, I know, butter makes everything better. It’s just a little extra touch that makes the soup even richer. Stir in that tablespoon of butter and let it melt into the soup for that extra velvety texture. You’ll notice how the soup becomes even smoother and more luxurious.

Sometimes, I’ll even sneak in a little extra butter just for good measure because it adds such a comforting flavor. Honestly, you can’t go wrong with adding a little richness to your meals!

Once everything’s mixed together and perfectly creamy, it’s time to serve! Ladle the soup into bowls and garnish with a sprinkle of fresh parsley or green onions for a pop of color and freshness. You could even add a little extra shredded cheese on top if you’re feeling extra cheesy. Because, why not?

Now comes the best part—digging in. I love to pair this soup with some warm, crusty bread for dipping. It’s the perfect way to enjoy every last drop of that cheesy goodness. The kids always beg for seconds (and sometimes thirds), and I’m more than happy to oblige!