Cheesy Beef and Potato Soup

Why Make This Recipe

Cheesy Beef and Potato Soup is a warm and comforting dish that brings joy to any table. It is hearty and filling, making it perfect for chilly nights. The combination of ground beef, creamy cheese, and tender potatoes creates a rich flavor that your family and friends will love. Plus, it’s simple to make and uses everyday ingredients, which means you can whip it up without any hassle.

How to Make Cheesy Beef and Potato Soup

Ingredients:

• 1 pound ground beef
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 1 teaspoon garlic, minced
• 4 cups (32 ounces / 960 g) beef broth
• 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups diced potatoes)
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, to taste
• 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
• 1 cup (238 g) heavy whipping cream
• 1 tablespoon cornstarch
• 2 tablespoons water
• Parsley, chopped for garnish

Directions:

1. In a large pot or Dutch oven over medium heat, add the ground beef and onions. Cook, breaking the beef apart as it browns, for 8-10 minutes until fully cooked and the onion is softened. Drain excess grease.
2. Add the minced garlic and cook for 1 more minute.
3. Stir in the beef broth, diced potatoes, paprika, salt, and pepper. Bring the mixture to a boil. Then, reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
4. Gradually stir in the shredded cheddar cheese, a little at a time, allowing it to melt fully into the soup while stirring continuously to avoid clumping.
5. Pour in the heavy cream and stir well to combine. Let the soup heat through for another 3-5 minutes.
6. In a small bowl, mix the cornstarch with water. Slowly pour in the cornstarch slurry while continuously stirring the soup. Allow the soup to simmer for an additional 2-3 minutes until it thickens.
7. Garnish with parsley and extra cheese before serving.

How to Serve Cheesy Beef and Potato Soup

Serve Cheesy Beef and Potato Soup hot in bowls. It pairs nicely with crusty bread or a simple side salad. You can top it with extra shredded cheese and a sprinkle of chopped parsley for a pop of color and flavor.

How to Store Cheesy Beef and Potato Soup

To store leftovers, let the soup cool completely. Place it in an airtight container and refrigerate it for up to 3-4 days. You can also freeze the soup for up to 3 months. To reheat, warm it gently on the stove or microwave until heated through.

Tips to Make Cheesy Beef and Potato Soup

• For added flavor, consider using beef broth that’s low in sodium or homemade broth.
• Adjust the thickness of the soup by varying the amount of cornstarch or cream according to your preference.
• Experiment with different types of cheese, such as sharp cheddar or pepper jack, for a different twist.

Variation

You can add vegetables like carrots or celery for extra nutrition. If you want a spicier soup, add diced jalapeños or a sprinkle of red pepper flakes.

FAQs

1. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. It tastes even better the next day as the flavors meld together.

2. Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken can be used as a leaner alternative to ground beef.

3. Is this soup gluten-free?
Yes, this soup is gluten-free if you ensure that the beef broth and cornstarch are gluten-free. Always check labels before using.

Cheesy Beef and Potato Soup

A warm and comforting dish that's hearty and filling, perfect for chilly nights, featuring ground beef, creamy cheese, and tender potatoes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 1 pound ground beef
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 1 teaspoon garlic, minced
• 4 cups beef broth 32 ounces / 960 g
• 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups diced potatoes)
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, to taste
• 1 ½ cups mild cheddar cheese, shredded (plus more for garnish)
• 1 cup heavy whipping cream
• 1 tablespoon cornstarch
• 2 tablespoons water
• to taste parsley, chopped for garnish

Instructions

 

Cooking

• In a large pot or Dutch oven over medium heat, add the ground beef and onions. Cook, breaking the beef apart as it browns, for 8-10 minutes until fully cooked and the onion is softened. Drain excess grease.
• Add the minced garlic and cook for 1 more minute.
• Stir in the beef broth, diced potatoes, paprika, salt, and pepper. Bring the mixture to a boil. Then, reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
• Gradually stir in the shredded cheddar cheese, a little at a time, allowing it to melt fully into the soup while stirring continuously to avoid clumping.
• Pour in the heavy cream and stir well to combine. Let the soup heat through for another 3-5 minutes.
• In a small bowl, mix the cornstarch with water. Slowly pour in the cornstarch slurry while continuously stirring the soup. Allow the soup to simmer for an additional 2-3 minutes until it thickens.
• Garnish with parsley and extra cheese before serving.

Notes

For added flavor, consider using beef broth that’s low in sodium or homemade broth. Adjust the thickness of the soup by varying the amount of cornstarch or cream according to your preference. Experiment with different types of cheese, such as sharp cheddar or pepper jack, for a different twist. To store leftovers, let the soup cool completely. Place it in an airtight container and refrigerate it for up to 3-4 days. You can also freeze the soup for up to 3 months. To reheat, warm it gently on the stove or microwave until heated through.

Keyword Cheesy Beef and Potato Soup, comfort food, Easy Recipe, Hearty Soup, Weeknight Dinner