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Cheesy Beef and Potato Soup Recipe

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3.8 from 10 reviews

A hearty and creamy Cheesy Beef and Potato Soup made with ground beef, tender Yukon Gold potatoes, and melted cheddar cheese, simmered to perfection for a comforting meal perfect for any day.

Ingredients

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

  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, to taste

Thickening and Cheese

  • 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Garnish

  • Chopped parsley 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 excess grease.
  2. Add garlic. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  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.
  4. Simmer soup. Reduce heat to medium-low and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Incorporate cheese. Gradually add the shredded cheddar cheese little by little, stirring continuously to ensure it melts smoothly without clumping into the hot soup.
  6. Add heavy cream. Pour in the heavy whipping cream and stir well to combine. Let the soup heat through for another 3-5 minutes, maintaining a gentle simmer.
  7. Thicken with cornstarch slurry. In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this into the simmering soup while stirring continuously. Allow the soup to simmer for an additional 2-3 minutes until it thickens to your desired consistency.
  8. Garnish and serve. Remove from heat and garnish with chopped parsley and extra shredded cheddar cheese before serving hot.

Notes

  • Use Yukon Gold potatoes for their creamy texture and flavor, but russet potatoes can also work.
  • For a lighter version, substitute heavy cream with half-and-half or milk, though soup will be less creamy.
  • Be sure to stir in the cheese gradually to prevent it from curdling or clumping.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Adjust seasoning to taste before serving as salt levels vary depending on broth used.

Find it online: http://bitezly.com/cheesy-beef-and-potato-soup-recipe/