Cheesy Beef and Potato Soup Recipe

Introduction

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

Ingredients

• 1 pound ground beef
• 1 large yellow onion, finely diced (about 1½ 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
• 1½ 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 the ground beef and diced onion. Cook, breaking the beef apart, until fully browned and the onion is softened, about 8-10 minutes. Drain excess grease.
2. Step 2: Add the minced garlic and cook for 1 more minute until fragrant.
3. Step 3: Stir in the beef broth, diced potatoes, paprika, salt, and black pepper. Bring to a boil, then reduce heat to medium-low and let simmer for 15-20 minutes, until potatoes are fork-tender.
4. Step 4: Gradually stir in the shredded cheddar cheese, adding small amounts at a time to allow it to melt smoothly 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 the cornstarch with water to create a slurry. Slowly pour the slurry into the soup while stirring continuously. Allow the soup to simmer for 2-3 minutes until it thickens.
7. Step 7: Garnish with chopped parsley and additional shredded cheese if desired. Serve warm.

Tips & Variations

• For a smoother texture, mash some of the potatoes before adding the cheese.
• Use sharp cheddar for a more intense cheese flavor.
• Substitute half-and-half for heavy cream to reduce richness.
• Add cooked bacon bits or green onions as garnish for extra flavor.

Storage

Store leftovers 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 chilled, add a splash of broth or cream when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, russet potatoes or red potatoes can also be used, but Yukon Golds hold their shape well and give a creamy texture.

Is it possible to make this soup vegetarian?

To make a vegetarian version, replace the ground beef with sautéed mushrooms or lentils and use vegetable broth instead of beef broth.

Cheesy Beef and Potato Soup Recipe

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★★★★★

4.9 from 94 reviews

This Cheesy Beef and Potato Soup is a comforting and hearty dish perfect for chilly days. Ground beef, tender Yukon Gold potatoes, and savory seasonings simmered in beef broth create a rich base, enriched with melted cheddar cheese and creamy heavy cream. Finished with a touch of cornstarch for thickness and garnished with fresh parsley, this soup is a delightful meal that combines savory flavors and creamy textures.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Dairy and Thickener

• 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 ground beef and onions: In a large pot or Dutch oven over medium heat, add the ground beef and finely diced onions. Cook, breaking apart the beef 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 minute to release its aroma.
3. Add broth, potatoes, and seasonings; simmer: Pour in the beef broth, then add the diced Yukon Gold potatoes, paprika, kosher salt, and black pepper. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Incorporate cheese: Gradually add the shredded cheddar cheese a little at a time, stirring continuously to ensure it fully melts into the soup and prevents clumping.
5. Add heavy cream: Pour in the heavy whipping cream and stir well to integrate. Allow the soup to heat through for another 3-5 minutes over low to medium heat.
6. Add cornstarch slurry to thicken: In a small bowl, combine the cornstarch with water to form a slurry. Slowly pour the slurry into the simmering soup while stirring continuously. Continue to simmer for an additional 2-3 minutes until the soup thickens to your desired consistency.
7. Garnish and serve: Remove the soup from heat, garnish with chopped parsley and additional shredded cheddar cheese if desired, and serve warm.

Notes

• Use Yukon Gold potatoes for their creamy texture and natural buttery flavor which enhances the soup’s richness.
• For a spicier version, consider adding a pinch of cayenne pepper or chili flakes.
• If you prefer a thicker soup, increase the cornstarch slurry slightly but add gradually to avoid over-thickening.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
• To make this soup gluten-free, ensure your beef broth is labeled gluten-free.

Keywords: cheesy beef soup, potato soup, ground beef soup, comfort food soup, creamy potato soup, beef potato chowder