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Cheesy Beef and Potato Soup Recipe

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★★★★★

4.3 from 57 reviews

A rich and comforting Cheesy Beef and Potato Soup featuring tender ground beef, creamy Yukon Gold potatoes, and melted cheddar cheese. This hearty soup is perfect for a cozy meal, combining savory beef broth with a touch of paprika and garlic, finished with heavy cream and a thickened, velvety texture.

Ingredients

Scale

Meat and Aromatics

  • 1 pound ground beef
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 1 teaspoon garlic, minced

Soup Base

  • 4 cups (32 ounces / 960 g) beef broth
  • 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups diced)
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, to taste

Dairy and Thickener

  • 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

  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 until the meat is fully browned and the onions have softened, about 8-10 minutes. Drain any excess grease to keep the soup from being too oily.
  2. Add garlic. Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to release its aroma without burning.
  3. Stir in broth, potatoes, and seasonings. Pour in the beef broth and add the diced potatoes, paprika, kosher salt, and black pepper. Bring the mixture to a boil, then reduce to medium-low heat and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
  4. Incorporate cheddar cheese. Gradually add the shredded cheddar cheese in small batches, stirring continuously to ensure it melts smoothly and integrates fully into the soup without clumping.
  5. Add heavy cream. Pour in the heavy whipping cream and stir well to combine, letting the soup heat through for another 3-5 minutes to achieve a creamy consistency.
  6. Thicken with 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 constantly. Continue to simmer for 2-3 minutes until the soup thickens to your desired consistency.
  7. Garnish and serve. Remove the soup from heat, garnish with chopped parsley and extra shredded cheddar cheese for added flavor and presentation. Serve hot for a satisfying meal.

Notes

  • Drain excess grease after browning the beef to prevent the soup from being too oily.
  • For a smoother texture, you can partially mash some of the cooked potatoes before adding cheese and cream.
  • Adjust the cream and cheese quantities based on your preference for richness and thickness.
  • If you like a spicier kick, add a pinch of cayenne pepper or more black pepper.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.

Keywords: cheesy beef soup, potato soup, ground beef soup, creamy beef soup, hearty soup, comfort food

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