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.
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.