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.