Cheesy Beef and Potato Soup

Why Make This Recipe

Cheesy Beef and Potato Soup is a comforting dish that brings warmth and flavor to any table. It is hearty, filling, and perfect for those chilly nights. With its creamy texture, rich beef flavor, and cheesy goodness, this soup is sure to please everyone in the family. Plus, it’s quick to make, which makes it an excellent choice for busy weeknight dinners.

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 ground beef and onions. Cook for 8-10 minutes, breaking the beef apart as it browns 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 heat to medium-low. 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 into the soup. Stir 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 cornstarch with water. Slowly pour in the cornstarch slurry while stirring the soup continuously. Allow it 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 this delicious soup hot in bowls. You can top it with extra shredded cheddar cheese and a sprinkle of freshly chopped parsley for a nice touch. Pair it with crusty bread or crackers for a complete meal that everyone will enjoy.

How to Store Cheesy Beef and Potato Soup

Store any leftovers in an airtight container in the refrigerator. The soup will keep well for up to 3-4 days. To reheat, warm it on the stove over low heat, stirring occasionally, and add a little extra broth or cream if it thickens too much.

Tips to Make Cheesy Beef and Potato Soup

• For an extra creamy soup, you can add more heavy cream or cheese.
• Feel free to adjust the seasoning based on your taste. You can add more paprika, salt, or pepper for extra flavor.
• Try using different types of cheese, like pepper jack or gouda, for a unique twist.

Variation

You can add other vegetables such as carrots or celery to the soup for additional flavor and nutrition. Just chop them into small pieces and cook them along with the onions.

FAQs

1. Can I use a different type of meat?
Yes, you can substitute ground turkey or chicken for a lighter version of this soup.

2. Is this soup gluten-free?
Yes, as long as you use gluten-free beef broth and cornstarch, this soup can be gluten-free.

3. Can I freeze Cheesy Beef and Potato Soup?
Yes, you can freeze the soup. Just make sure to leave out the cream and cheese before freezing. You can add these in when you reheat it later.

Cheesy Beef and Potato Soup

A comforting and hearty soup that combines ground beef, potatoes, and cheddar cheese for a creamy and flavorful dish perfect for chilly nights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

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
• 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
• Parsley, chopped (for garnish)

Method

 

Cooking

1. In a large pot or Dutch oven over medium heat, add ground beef and onions. Cook for 8-10 minutes, breaking the beef apart as it browns 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 heat to medium-low. 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 into the soup. Stir 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 cornstarch with water. Slowly pour in the cornstarch slurry while stirring the soup continuously. Allow it to simmer for an additional 2-3 minutes until it thickens.
7. Garnish with parsley and extra cheese before serving.

Notes

For an extra creamy soup, you can add more heavy cream or cheese. Feel free to adjust the seasoning based on your taste. Try using different types of cheese, like pepper jack or gouda, for a unique twist. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.