Description
A cozy and hearty Cheesy Beef and Potato Soup made with ground beef, tender Yukon Gold potatoes, cheddar cheese, and a creamy broth. It’s the ultimate comfort food for chilly days.
Ingredients
- 1 pound ground beef
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 1 teaspoon garlic, minced
- 4 cups 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 mild cheddar cheese, shredded (plus extra for garnish)
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- Parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven over medium heat, cook the ground beef with diced onion until the beef is browned and the onion is soft, about 8–10 minutes. Drain excess grease.
- Stir in the garlic and cook for about 1 minute.
- Add beef broth, diced potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
- Gradually stir in shredded cheddar cheese, a little at a time, until fully melted.
- Pour in the heavy cream and stir to combine. Heat through for 3–5 minutes.
- In a small bowl, mix the cornstarch and water. Slowly pour slurry into the soup while stirring. Simmer for 2–3 minutes until thickened.
- Garnish with chopped parsley and extra cheese before serving.
Notes
- Use sharp cheddar for a more pronounced cheese flavor.
- For a vegetarian version, substitute ground beef with plant-based meat and use vegetable broth.
- To freeze, omit cheese and cream before freezing. Add them after reheating.
- Gradually add cheese and stir constantly to avoid clumping.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 85mg
