why make this recipe
Cheesy Beef and Potato Soup is a comforting dish that warms you up on chilly days. This hearty soup combines the rich flavors of ground beef, tender potatoes, and creamy cheddar cheese. It’s not only delicious but also easy to make and perfect for family dinners. You can enjoy this meal in no time, and it’s great for feeding a crowd or saving leftovers for another day.
how to make Cheesy Beef and Potato Soup
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)
- 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
Directions
- In a large pot or Dutch oven over medium heat, add the ground beef and onions. Cook, breaking the beef apart as it browns, for 8-10 minutes until fully cooked and the onion is soft. Drain any excess grease.
- Add the minced garlic and cook for 1 more minute.
- Stir in the beef broth, diced potatoes, paprika, salt, and pepper. Bring the mixture to a boil. Then, reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Gradually stir in the shredded cheddar cheese a little at a time, allowing it to melt fully into the soup while stirring continuously to avoid clumping.
- Pour in the heavy cream and stir well to combine. Let the soup heat through for another 3-5 minutes.
- In a small bowl, mix the cornstarch with water. Slowly pour this cornstarch slurry into the soup while continuously stirring. Allow the soup to simmer for an additional 2-3 minutes until it thickens.
- Garnish with chopped parsley and extra cheese before serving.
how to serve Cheesy Beef and Potato Soup
Serve the Cheesy Beef and Potato Soup hot in bowls. Add a sprinkle of extra cheese on top and some chopped parsley for garnish. It pairs well with crusty bread or a simple green salad for a complete meal.
how to store Cheesy Beef and Potato Soup
Place any leftover soup in an airtight container and store it in the refrigerator. It will keep well for 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
tips to make Cheesy Beef and Potato Soup
- For a thicker soup, add more cornstarch mixed with water.
- Experiment with different cheeses like pepper jack for a bit of spice.
- You can add vegetables like carrots or celery for extra flavor and nutrition.
variation
You can make this soup lighter by using ground turkey or chicken in place of beef. For a vegetarian version, use plant-based meat and vegetable broth, and add more vegetables like corn or green beans.
FAQs
Can I freeze Cheesy Beef and Potato Soup?
Yes, you can freeze it. Store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I do if the soup is too thick?
If the soup is too thick, simply add a little more beef broth or water until you reach your desired consistency.
Can I add more spices to the soup?
Absolutely! Feel free to experiment with spices like onion powder, thyme, or even a dash of hot sauce for a kick. Adjust to your taste!
Cheesy Beef and Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A comforting and hearty soup made with ground beef, tender potatoes, and creamy cheddar cheese, perfect for chilly days and family dinners.
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)
- 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
- In a large pot or Dutch oven over medium heat, add the ground beef and onions. Cook for 8-10 minutes until fully cooked and the onion is soft. Drain any excess grease.
- Add the minced garlic and cook for 1 more minute.
- Stir in the beef broth, diced potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat to medium-low and let simmer for 15-20 minutes until potatoes are fork-tender.
- Gradually stir in the shredded cheddar cheese, allowing it to melt fully.
- Pour in the heavy cream and stir well. Heat through for another 3-5 minutes.
- Mix cornstarch with water in a small bowl and slowly pour into the soup while stirring. Let simmer for an additional 2-3 minutes until thickened.
- Garnish with chopped parsley and extra cheese before serving.
Notes
For a thicker soup, add more cornstarch mixed with water. You can use ground turkey or chicken for a lighter version, or add vegetables like carrots or celery for extra nutrition.