Description
A warm and creamy Cheesy Beef and Potato Soup that combines ground beef, potatoes, and melted cheese for the ultimate comfort dish.
Ingredients
Scale
- 1 pound ground beef
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 1 teaspoon garlic, minced
- 4 cups beef broth
- 2 pounds Yukon Gold potatoes, peeled and diced (approximately 4 cups)
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, to taste
- 1 1/2 cups mild cheddar cheese, shredded (plus more for garnish)
- 1 cup 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 ground beef and onions. Cook until the beef is browned and the onion is softened (about 8-10 minutes). Drain excess grease.
- Add garlic and cook for 1 more minute. Keep an eye on it to avoid burning!
- Stir in broth, potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes or until potatoes are fork-tender.
- Gradually add shredded cheddar cheese, stirring continuously to help it melt fully. Add cheese off the heat to prevent separation.
- Pour in heavy cream and stir to combine, heating through for another 3-5 minutes. Adjust consistency with more cream if desired.
- Mix cornstarch with water in a small bowl, then slowly pour it into the soup while stirring. Simmer for an additional 2-3 minutes until it thickens.
- Garnish with parsley and extra cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg