Cheesy Beef and Potato Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 people
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Calories
528 kcal
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Course
Soup
Cheesy Beef and Potato Soup
Description
This soup begins by browning ground beef and onions to develop a flavorful base. Garlic adds aromatic depth before beef broth, diced potatoes, paprika, salt, and pepper are added for seasoning and body. The potatoes cook until tender, softening the texture and absorbing flavor.
Shredded mild cheddar cheese is slowly folded in, melting smoothly throughout the soup to lend creaminess and a subtle tang. Heavy cream enriches the broth, creating a velvety finish. A cornstarch slurry is added last to thicken the soup to an appealing stewy consistency without clumps. Garnishing with chopped parsley and extra cheese gives freshness and an additional cheesy touch.
This filling soup can be served as a main dish paired with crusty bread or a simple green salad. Its rich texture and combination of meat, starch, and cheese make it well-suited for colder days.
Ingredients
- 1 pound ground beef
- 1 large yellow onion finely diced (about 1 ½ cups
- 1 teaspoon garlic minced
- 4 cups beef broth 32 ounces / 960 g
- 2 pounds Yukon Gold potato peeled, diced (about 4 cups diced potatoes
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper to taste
- 1 ½ cups mild cheddar cheese shredded (plus more for garnish
- 1 cup heavy cream 238 g
- 1 tablespoon cornstarch
- 2 tablespoons water
- parsley chopped for garnish
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 528kcal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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