Description
This hearty and comforting Cheesy Beef and Potato Soup combines tender ground beef, creamy Yukon Gold potatoes, and rich cheddar cheese in a flavorful beef broth base. Perfect for a cozy dinner, this soup is easy to prepare on the stovetop and delivers a satisfying blend of savory flavors and creamy texture.
Ingredients
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 diced potatoes)
Liquids and Dairy
- 4 cups (32 ounces / 960 g) beef broth
- 1 cup (238 g) heavy whipping cream
- 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
Seasonings and Thickeners
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Parsley, chopped
- Additional shredded cheddar cheese
Instructions
- Cook ground beef and onions: In a large pot or Dutch oven over medium heat, add the ground beef and finely diced onions. Cook, breaking the beef apart as it browns, until fully cooked and the onions are softened, about 8-10 minutes. Drain any excess grease to keep the soup light.
- Add garlic: Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to release its aroma without burning.
- Stir in broth, potatoes, paprika, salt, and pepper: Pour in the beef broth, then add the peeled and diced Yukon Gold potatoes, paprika, kosher salt, and black pepper. Bring the mixture to a boil over medium-high heat.
- Simmer until potatoes are tender: Once boiling, reduce the heat to medium-low and allow the soup to simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Incorporate the shredded cheese: Gradually add the shredded mild cheddar cheese a little at a time, stirring continuously to ensure it melts smoothly into the soup without clumping.
- Add heavy cream and combine: Pour in the heavy whipping cream and stir well to combine all ingredients. Let the soup heat through gently for another 3-5 minutes to meld the flavors.
- Prepare and add cornstarch slurry: In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour the slurry into the simmering soup while stirring continuously. Allow it to simmer for an additional 2-3 minutes until the soup thickens slightly.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped parsley and extra shredded cheddar cheese for a fresh finish. Serve warm and enjoy the comforting flavors.
Notes
- Use mild cheddar for a creamy texture but feel free to use sharp cheddar for more pronounced flavor.
- If soup becomes too thick, thin with a little extra beef broth or water to reach desired consistency.
- For a lighter soup, substitute heavy cream with half-and-half or whole milk, keeping in mind the difference in richness.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- To make it gluten-free, ensure the beef broth and cornstarch are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
