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Cheesy Beef and Potato Soup Recipe

Cheesy Beef and Potato Soup Recipe
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★★★★★

4.9 from 20 reviews

A comforting and creamy Cheesy Beef and Potato Soup featuring tender ground beef, hearty Yukon Gold potatoes, and rich cheddar cheese, perfect for a warming meal on chilly days.

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, diced (about 4 cups diced potatoes)

Broth and Seasonings

  • 4 cups (32 ounces / 960 g) beef broth
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, to taste

Dairy and Thickening Agents

  • 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 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 it is fully cooked and the onion is softened, about 8-10 minutes. Drain excess grease.
  2. Add Garlic: Add the minced garlic to the pot and cook for 1 additional minute until fragrant.
  3. Add Broth and Potatoes: Stir in the beef broth, diced potatoes, paprika, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
  4. Melt Cheese: Gradually stir in the shredded mild cheddar cheese a little at a time, allowing it to melt fully into the soup while stirring continuously to prevent clumping.
  5. Add Cream: Pour in the heavy whipping cream and stir well to combine. Let the soup heat through for another 3-5 minutes.
  6. Thicken Soup: In a small bowl, mix cornstarch with water to create a slurry. Slowly pour the slurry into the soup while continuously stirring. Allow the soup to simmer for an additional 2-3 minutes until it thickens.
  7. Garnish and Serve: Garnish the soup with chopped parsley and additional shredded cheddar cheese before serving.

Notes

  • Use Yukon Gold potatoes for a creamy texture; russet potatoes can be substituted but may result in a firmer soup.
  • For a spicier version, consider adding a pinch of cayenne pepper or smoked paprika.
  • To make the soup creamier, you can substitute half-and-half for the heavy cream.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Adjust seasoning to taste before serving.

Nutrition

Keywords: cheesy beef potato soup, creamy beef soup, easy winter soup, comforting soup recipe, cheddar cheese soup

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