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Cheesy Beef and Potato Soup Recipe

Cheesy Beef and Potato Soup Recipe
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★★★★★

5.1 from 25 reviews

This Cheesy Beef and Potato Soup is a comforting and hearty meal, perfect for chilly days. It combines savory ground beef, tender Yukon Gold potatoes, and creamy cheddar cheese in a rich broth, finished with a touch of heavy cream and thickened to perfection.

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 Broth

  • 4 cups (32 ounces / 960 g) beef broth
  • 1 cup (238 g) heavy whipping cream

Seasonings and Thickening

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

Dairy and Garnish

  • 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
  • parsley, chopped for garnish

Instructions

  1. Cook Beef and Onions: To a large pot or Dutch oven over medium heat, add ground beef and 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 from becoming too fatty.
  2. Add Garlic: Add the minced garlic and cook for an additional 1 minute, stirring frequently to release its aroma without burning.
  3. Combine Broth and Potatoes: Stir in the beef broth, diced Yukon Gold potatoes, paprika, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 15-20 minutes until the potatoes are tender when pierced with a fork.
  4. Melt Cheese: Gradually add the shredded cheddar cheese, a little at a time, stirring continuously to allow it to melt smoothly into the soup without clumping.
  5. Add Cream: Pour in the heavy whipping cream and stir well to combine. Allow the soup to heat through for another 3-5 minutes to blend the flavors.
  6. Thicken Soup: In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this into the soup while stirring continuously. Continue simmering for 2-3 minutes until the soup thickens to your desired consistency.
  7. Garnish and Serve: Remove from heat and garnish with chopped parsley and extra shredded cheddar cheese. Serve warm for a rich and satisfying meal.

Notes

  • Drain excess fat after browning the beef to prevent a greasy soup.
  • Yukon Gold potatoes hold their shape well but can be swapped for Russet potatoes for a softer texture.
  • Adjust the amount of cheese according to your taste preference for cheesiness.
  • For a spicier version, add a pinch of cayenne pepper or crushed red pepper flakes.
  • The soup can be refrigerated for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: cheesy beef potato soup, hearty soup, comfort food, cheddar cheese soup, ground beef soup, easy dinner soup

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