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Cheesy Beef & Potato Soup

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A rich, creamy Cheesy Beef & Potato Soup that brings cozy, hearty comfort to the table. Ground beef and tender Yukon Gold potatoes simmer in a savory broth, then finish with melted cheddar and a touch of cream for a velvety finish. Perfect for weeknight dinners or when you need a filling, comforting bowl of goodness.

  • Author: LORA LORA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale

1 pound ground beef

1 large yellow onion, finely diced (about 1 1/2 cups)

1 teaspoon minced garlic

4 cups beef broth

2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups)

1 teaspoon paprika

1/2 teaspoon kosher salt (adjust to taste)

1/4 teaspoon freshly ground black pepper

1 1/2 cups shredded mild cheddar cheese (plus extra for serving)

1 cup heavy whipping cream

1 tablespoon cornstarch

2 tablespoons water

2 tablespoons chopped parsley (for garnish)

Instructions

1. In a large pot or Dutch oven over medium heat, add the ground beef and diced onion. Cook 8-10 minutes, breaking the beef apart until browned and the onion has softened; drain excess grease.

2. Add the minced garlic and cook 1 minute until fragrant.

3. Pour in the beef broth, add the diced potatoes, paprika, salt, and pepper. Bring to a boil.

4. Reduce heat to medium-low and simmer 15-20 minutes, or until potatoes are fork-tender.

5. 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.

6. Pour in the heavy cream and stir to combine; heat through for 3-5 minutes.

7. In a small bowl, whisk the cornstarch with water to make a slurry. Slowly add the slurry to the soup while stirring; simmer 2-3 minutes until the soup thickens slightly.

8. Taste and adjust seasoning if needed. Garnish with chopped parsley and extra shredded cheese before serving.

Notes

Use sharp cheddar for a stronger cheese flavor, or a mix of cheddar and Monterey Jack for extra creaminess.

If the soup thickens too much after chilling, loosen with additional beef broth when reheating.

This soup stores well in the fridge for 3-4 days or can be frozen in portions for up to 2 months.

To make it lighter, substitute half-and-half for heavy cream and reduce the cheese by 1/2 cup.

Nutrition

Find it online: https://mymealrecipes.net/cheesy-beef-potato-soup/