Cheesy Beef and Potato Soup

Name: Cheesy Beef and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 people
Ingredients: 1 pound ground beef; 1 large yellow onion; 1 teaspoon garlic; 4 cups (32 ounces / 960 g) beef broth; 2 pounds Yukon Gold potatoes; 1 teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon Black pepper; 1 ½ cups (169.5 g) mild cheddar cheese; 1 cup (238 g) heavy whipping cream; 1 tablespoon cornstarch; 2 tablespoons water; Parsley

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8 people
Calories
528 kcal
Course
Soup

Cheesy Beef and Potato Soup

Iris Hanson

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Sink your spoon into a bowl of Cheesy Beef and Potato Soup. This creamy cheesy soup is made with ground beef, potatoes, and melted cheddar cheese!

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Ingredients

Servings

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, 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

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Instructions

To a large pot or Dutch oven over medium heat, add ground beef and onions. Cook, breaking the beef apart as it browns, until it is fully cooked and the onion is softened (8-10 minutes). Drain excess grease.
Add the garlic and cook for 1 more minute.
Stir in the broth, potatoes, paprika, salt, and pepper. Bring the mixture to a boil. Then, reduce heat to medium-low. 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, 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 in the cornstarch slurry while continuously stirring the soup. Allow the soup to simmer for an additional 2-3 minutes until it thickens.
Garnish with parsley and extra cheese before serving.