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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/cheesy-beef-and-potato-soup-recipe/