Cheesy Beef and Potato Soup Recipe

Introduction

This Cheesy Beef and Potato Soup is a hearty, comforting dish perfect for chilly days. Packed with tender potatoes, savory ground beef, and rich cheddar cheese, it’s satisfying and easy to make for any weeknight meal.

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)
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, to taste
• 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
• Parsley, chopped for garnish

Instructions

1. Step 1: In a large pot or Dutch oven over medium heat, add ground beef and diced onions. Cook, breaking the beef apart until browned and the onions are softened, about 8-10 minutes. Drain any excess grease.
2. Step 2: Add minced garlic to the pot and cook for 1 more minute until fragrant.
3. Step 3: Stir in beef broth, diced potatoes, paprika, salt, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.
4. Step 4: Gradually add shredded cheddar cheese, stirring continuously to melt it fully into the soup without clumping.
5. Step 5: Pour in the heavy cream and stir well to combine. Let the soup heat through for another 3-5 minutes.
6. Step 6: In a small bowl, mix cornstarch with water to make a slurry. Slowly pour the slurry into the soup while stirring continuously. Simmer for 2-3 minutes until the soup thickens.
7. Step 7: Garnish the soup with chopped parsley and extra shredded cheese before serving.

Tips & Variations

• For a creamier texture, mash some of the potatoes in the soup before adding the cheese.
• Use smoked paprika for a subtle smoky flavor that complements the beef.
• Swap mild cheddar for sharp cheddar if you prefer a stronger cheese flavor.
• To make it a bit healthier, substitute half-and-half for heavy cream or reduce the cheese amount slightly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when reheated, add a splash of broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup tastes even better the next day as the flavors meld. Just store it in the refrigerator and reheat before serving.

Can I use a different type of potato?

Yukon Gold potatoes work best for their creamy texture, but you can use Russets or red potatoes if needed. Just keep in mind the texture might vary slightly.

Cheesy Beef and Potato Soup Recipe

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★★★★★

5 from 611 reviews

This Cheesy Beef and Potato Soup is a comforting, hearty dish combining savory ground beef, tender Yukon Gold potatoes, and creamy cheddar cheese in a rich broth. Perfect for chilly days, it features a flavorful blend of spices and a velvety texture thanks to heavy cream and a cornstarch slurry that thickens the soup to perfection.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Cheese and Cream

• 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
• 1 cup (238 g) heavy whipping cream

Thickening Agent

• 1 tablespoon cornstarch
• 2 tablespoons water

Garnish

• Parsley, chopped for garnish

Instructions

1. Cook ground 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. Stir in the minced garlic and cook for 1 more minute to release its aroma.
3. Stir in broth, potatoes, and spices. Simmer. 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 heat to medium-low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
4. Incorporate cheese gradually. Gradually stir in the shredded mild cheddar cheese a little at a time, allowing it to fully melt into the soup while stirring continuously to avoid clumping.
5. Add heavy cream. Pour in the heavy whipping cream and stir well to combine. Let the soup heat through for another 3-5 minutes to meld the flavors.
6. Thicken the soup with cornstarch slurry. In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this slurry into the simmering soup while stirring continuously. Allow the soup to simmer for 2-3 minutes until it thickens to your desired consistency.
7. Garnish and serve. Garnish the soup with chopped parsley and extra shredded cheddar cheese before serving to add freshness and extra cheesiness.

Notes

• For a smoother texture, you can partially blend the soup before adding the cheese.
• Use mild cheddar for a creamy flavor; sharp cheddar can be used for more tang.
• Adjust seasoning with additional salt and pepper to taste after thickening the soup.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• To make this recipe gluten-free, ensure your beef broth and cornstarch are certified gluten-free.

Keywords: Cheesy beef potato soup, creamy beef soup, Yukon Gold potato soup, comforting winter soup, cheddar cheese soup