Instructions:
- Cook the Ground Beef: In a large pot, heat a tablespoon of butter over medium heat. Add the ground beef and cook until browned, breaking it up into small crumbles as it cooks. Season with salt, pepper, and thyme. Once browned, remove the beef from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the remaining tablespoon of butter. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Potatoes: Add the diced potatoes to the pot and stir to combine with the onions and garlic. Pour in the beef broth, bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend for Creaminess (optional): For a creamy texture, use an immersion blender to blend the soup directly in the pot until smooth, or transfer half of the soup to a blender, blend, and return it to the pot. If you prefer a chunkier soup, skip this step.
- Finish the Soup: Return the cooked ground beef to the pot. Stir in the milk (or cream) and heat until the soup is warmed through. Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls. For extra flavor, sprinkle with shredded cheddar cheese and garnish with fresh parsley or chopped green onions. Serve warm with crusty bread on the side!