Cheesy Beef and Potato Soup Recipe

Introduction

This Cheesy Beef and Potato Soup is a comforting and hearty dish perfect for chilly days. Packed with tender potatoes, savory ground beef, and creamy cheddar cheese, it’s a satisfying meal that’s easy to prepare for family and friends.

Ingredients

• 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)
• 4 cups (32 ounces / 960 g) beef broth
• 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
• 1 cup (238 g) heavy whipping cream
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, to taste
• 1 tablespoon cornstarch
• 2 tablespoons water
• Parsley, chopped for garnish
• Extra shredded cheddar cheese for garnish

Instructions

1. Step 1: In a large pot or Dutch oven over medium heat, add the ground beef and diced onions. Cook, breaking the beef apart, until fully browned and the onions have softened, about 8-10 minutes. Drain any excess grease.
2. Step 2: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Step 3: Pour in the beef broth and add the diced Yukon Gold potatoes, paprika, kosher salt, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Step 4: Gradually add the shredded mild cheddar cheese in small amounts, stirring continuously to melt it smoothly into the soup without clumping.
5. Step 5: Pour in the heavy whipping cream and stir well. Let the soup heat through for another 3-5 minutes over low heat.
6. Step 6: In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir the slurry into the soup while stirring continuously. Simmer for an additional 2-3 minutes until the soup thickens to your desired consistency.
7. Step 7: Remove from heat, garnish with chopped parsley and extra shredded cheddar cheese, and serve warm.

Tips & Variations

• Use sharp cheddar for a stronger cheese flavor or a blend of cheeses for added depth.
• For a thicker soup, add more cornstarch slurry gradually until you reach the preferred consistency.
• Add diced carrots or celery with the onions for extra vegetable flavor and texture.
• Use low-sodium beef broth to control the saltiness of the soup better.

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 to prevent the cheese from separating. For longer storage, freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great made in advance. Refrigerate after cooking and reheat gently before serving. The flavors often improve after resting overnight.

Can I use a different type of potato?

You can substitute Yukon Gold potatoes with Russet or red potatoes, but Yukon Golds provide the best creamy texture without falling apart too much.

Cheesy Beef and Potato Soup Recipe

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★★★★★

4.8 from 61 reviews

• Author: Lana
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Cheesy Beef and Potato Soup is a hearty and comforting dish perfect for cozy meals. It combines savory ground beef, tender Yukon Gold potatoes, and creamy melted cheddar cheese in a flavorful broth, enhanced with garlic, paprika, and a touch of cream. Easy to prepare on the stovetop, this soup is thickened to a perfect velvety texture and garnished with fresh parsley and extra cheese for an indulgent finish.

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Ingredients

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Main Ingredients

• 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)
• 4 cups (32 ounces / 960 g) beef broth
• 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
• 1 cup (238 g) heavy whipping cream
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, to taste
• 1 tablespoon cornstarch
• 2 tablespoons water
• Parsley, chopped for garnish

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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, breaking the beef apart 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.
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 Yukon Gold 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. Incorporate cheese gradually: Slowly add the shredded mild cheddar cheese a little at a time, stirring continuously to ensure it melts smoothly into the soup without clumping.
5. Add heavy cream: Pour in the heavy whipping cream and stir well to combine. Allow the soup to heat through for another 3-5 minutes over low heat.
6. Thicken soup with cornstarch slurry: In a small bowl, mix the cornstarch and water to form a slurry. Slowly stir this mixture into the soup while continuously stirring. Let the soup simmer for an additional 2-3 minutes until it thickens to your desired consistency.
7. Garnish and serve: Remove the soup from heat, garnish with chopped parsley and extra shredded cheddar cheese, and serve warm.

Notes

• Use Yukon Gold potatoes for the best texture as they hold their shape well during cooking.
• To avoid clumps when adding cheese, add it gradually and stir continuously.
• Adjust the seasoning with salt and pepper as needed before serving.
• The cornstarch slurry helps thicken the soup; if you prefer a thinner soup, reduce or omit the cornstarch.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: cheesy beef soup, potato soup, beef and potato soup, comforting soup recipe, cheesy soup, easy stovetop soup