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.

Ingredients

Scale

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

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 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.
Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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.
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.
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.
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.
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