Description

This Cheesy Beef and Potato Soup is a comforting, hearty dish perfect for chilly days. Combining tender ground beef, creamy Yukon Gold potatoes, and a rich blend of mild cheddar cheese with savory beef broth, this soup offers a delicious and filling meal that’s easy to prepare.

Ingredients

Scale

Main 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

Dairy & Thickening

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

Garnish

Parsley, chopped for garnish

Instructions

Cook ground beef and onions: In a large pot or Dutch oven over medium heat, add the ground beef and diced onions. Cook, breaking apart the beef as it browns, until fully cooked and the onions are softened, about 8 to 10 minutes. Drain any excess grease.
Add garlic: Add the minced garlic to the pot and cook for an additional 1 minute to release its aroma.
Stir in broth, potatoes, and seasonings: Pour in the beef broth, 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 to 20 minutes, or until the potatoes are fork-tender.
Incorporate shredded cheese: Gradually add the shredded mild cheddar cheese in small batches, stirring continuously to allow it to melt fully and prevent clumping.
Add heavy cream: Pour in the heavy whipping cream and stir well to combine. Let the soup heat through for another 3 to 5 minutes to meld the flavors.
Thicken soup with cornstarch slurry: In a small bowl, mix the cornstarch with water to make a slurry. Slowly pour the slurry into the soup while stirring constantly. Allow the soup to simmer for an additional 2 to 3 minutes until it thickens to your desired consistency.
Garnish and serve: Remove from heat, garnish the soup with chopped parsley and extra shredded cheddar cheese, then serve hot.

Notes

For a smoother texture, you can partially mash some of the cooked potatoes before adding the cheese.
Adjust seasoning to your taste, adding more salt or pepper if needed.
If you prefer a lighter soup, substitute half-and-half for heavy cream.
Use fresh parsley for the best garnish flavor and appearance.
This soup can be made ahead and reheated; it thickens upon standing, so add a splash of broth or water when reheating if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0.3 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 19 g
Cholesterol: 75 mg

Keywords: cheesy beef soup, potato soup, beef and potato soup, comfort food soup, easy dinner soup, cheesy potato soup