Description
A comforting and hearty Cheesy Beef and Potato Soup featuring ground beef, tender Yukon Gold potatoes, and rich cheddar cheese, simmered in savory beef broth and finished with creamy heavy whipping cream. Perfect for warming up on a chilly day, this soup blends tender meat, creamy potatoes, and melted cheese in every delicious spoonful.
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 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 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 up the beef as it browns, until the beef is fully cooked and the onions are softened, about 8-10 minutes. Drain any excess grease from the pot.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma and flavor.
- Stir in broth and potatoes with seasonings: Add the beef broth, diced Yukon Gold potatoes, paprika, kosher salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes or until the potatoes are fork-tender.
- Incorporate cheese gradually: Gradually stir in the shredded mild cheddar cheese a little at a time, allowing each addition to melt completely into the hot soup. Stir continuously to avoid clumping and ensure a smooth, cheesy texture.
- Add heavy cream: Pour in the heavy whipping cream and stir well to combine. Let the soup heat through on low for another 3-5 minutes to blend the flavors.
- Thicken with cornstarch slurry: In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this slurry into the soup while stirring continuously. Allow the soup to simmer for an additional 2-3 minutes until it thickens to your desired consistency.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped parsley and additional shredded cheddar cheese before serving. Enjoy your rich, cheesy, and comforting beef and potato soup!
Notes
- For a thicker soup, increase the cornstarch amount or reduce the broth slightly.
- Use mild cheddar cheese for a creamy, mellow flavor or swap with sharp cheddar for a tangier taste.
- Yukon Gold potatoes hold their shape well; red potatoes or russets can be substituted but may affect texture.
- To reduce fat, use lean ground beef and substitute heavy cream with half-and-half or whole milk, noting the slight change in creaminess.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering, sautéeing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 65 mg
Keywords: beef soup, cheesy soup, potato soup, comfort food, hearty soup, cheddar cheese soup, ground beef recipes
