Cheesy Beef and Potato Soup Recipe

Introduction

This Cheesy Beef and Potato Soup is a hearty and comforting meal perfect for chilly days. Packed with tender ground beef, soft potatoes, and rich cheddar cheese, it’s an easy-to-make soup that satisfies both the soul and the appetite.

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)
• 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

Instructions

1. Step 1: In a large pot or Dutch oven over medium heat, add the ground beef and diced onions. Cook, breaking the beef apart with a spoon, until the beef is fully cooked and the onions are softened, about 8-10 minutes. Drain any excess grease.
2. Step 2: Add the minced garlic to the pot and cook for 1 more minute until fragrant.
3. Step 3: Stir in the beef broth, diced potatoes, paprika, kosher salt, and black pepper. Increase the heat to bring the mixture to a boil, then reduce to medium-low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Step 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 prevent clumping.
5. Step 5: Pour in the heavy whipping cream and stir well to combine. Let the soup heat through for another 3-5 minutes to fully incorporate the cream.
6. Step 6: In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour the slurry into the soup while stirring continuously. Allow the soup to simmer for 2-3 minutes until it thickens to your desired consistency.
7. Step 7: Garnish the soup with chopped parsley and additional shredded cheese before serving.

Tips & Variations

• For extra flavor, try adding a splash of white wine to the pot after cooking the onions and beef.
• Swap Yukon Gold potatoes with Russet potatoes for a creamier texture.
• Use sharp cheddar cheese instead of mild for a bolder taste.
• For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
• Add some cooked bacon for a smoky twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. This soup can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can use any melting cheese you prefer, such as Monterey Jack, Colby, or even a blend. Just make sure it melts well to maintain the creamy texture of the soup.

What can I substitute for cornstarch?

If you don’t have cornstarch, you can use all-purpose flour as a thickener. Mix 1 tablespoon of flour with 2 tablespoons of water to create a slurry, then add it slowly to the soup, allowing it to simmer until thickened.

Cheesy Beef and Potato Soup Recipe

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4.9 from 125 reviews

This Cheesy Beef and Potato Soup is a hearty and comforting dish featuring tender ground beef, creamy Yukon Gold potatoes, and melted mild cheddar cheese. Perfect for chilly days, this rich soup combines savory flavors with a velvety texture, making it a satisfying meal that’s easy to prepare on the stovetop.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound ground beef
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 1 teaspoon garlic, minced
• 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups)

Liquids and Dairy

• 4 cups (32 ounces / 960 g) beef broth
• 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
• 1 cup (238 g) heavy whipping cream

Spices and Thickeners

• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, to taste
• 1 tablespoon cornstarch
• 2 tablespoons water

Garnish

• Parsley, chopped for garnish
• Extra shredded cheddar cheese for garnish

Instructions

1. Cook ground beef and onions: In a large pot or Dutch oven over medium heat, add the ground beef and diced onions. Cook while breaking the beef apart as it browns until the beef is fully cooked and the onions are softened, about 8-10 minutes. Drain any excess grease from the pot.
2. Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Stir in broth, potatoes, and seasonings: Pour in the beef broth and add the diced Yukon Gold potatoes, paprika, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Incorporate cheese gradually: Slowly add the shredded mild cheddar cheese a little at a time, stirring continuously to ensure it melts smoothly into the soup without clumping.
5. Add heavy cream: Pour in the heavy whipping cream and stir well to combine. Allow the soup to heat through for another 3-5 minutes over low heat.
6. Thicken soup with cornstarch slurry: In a small bowl, mix the cornstarch and water to form a slurry. Slowly stir this mixture into the soup while continuously stirring. Let the soup simmer for an additional 2-3 minutes until it thickens to your desired consistency.
7. Garnish and serve: Remove the soup from heat, garnish with chopped parsley and extra shredded cheddar cheese, and serve warm.

Notes

• Use Yukon Gold potatoes for their creamy texture and ability to hold shape when cooked.
• To avoid greasy soup, be sure to drain the excess fat after browning the beef.
• Adjust the seasoning to your taste; adding a pinch of cayenne can add a spicy kick.
• The cornstarch slurry is key to thickening the soup without altering flavor.
• This soup reheats well and can be stored in the refrigerator for 3-4 days.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but the texture will be less rich.

Keywords: cheesy beef potato soup, creamy beef soup, ground beef soup, hearty potato soup, comfort food soup