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Cheesy Beef and Potato Soup Recipe

Cheesy Beef and Potato Soup Recipe
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★★★★★

5 from 12 reviews

This hearty Cheesy Beef and Potato Soup combines savory ground beef, tender Yukon Gold potatoes, and mild cheddar cheese in a creamy beef broth base. Perfect for a comforting meal, this soup features a gentle kick of paprika and a luscious texture enhanced by heavy cream and a cornstarch slurry. Garnished with fresh parsley and extra cheese, it’s easy to prepare and sure to satisfy.

Ingredients

Scale

Meat and Aromatics

  • 1 pound ground beef
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 1 teaspoon garlic, minced

Soup Base

  • 4 cups (32 ounces / 960 g) beef broth
  • 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups diced potatoes)

Seasoning

  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, to taste

Dairy

  • 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
  • 1 cup (238 g) heavy whipping cream

Thickener

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Garnish

  • Parsley, chopped for garnish

Instructions

  1. Cook ground beef and onions. In 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, about 8-10 minutes. Drain any excess grease to avoid a greasy soup.
  2. Add garlic. Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
  3. Add broth, potatoes, and seasonings; simmer. Add the beef broth, diced Yukon Gold potatoes, paprika, kosher salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently for 15-20 minutes or until the potatoes are fork-tender.
  4. Incorporate cheese. Gradually stir in the shredded mild cheddar cheese a little at a time, allowing each addition to melt fully into the soup while stirring continuously to ensure a smooth texture free of clumps.
  5. Add heavy cream. Pour in the heavy whipping cream and stir well to combine. Let the soup heat through for another 3-5 minutes to blend the flavors and create a creamy consistency.
  6. Thicken soup with cornstarch slurry. In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour the slurry into the soup while continuously stirring. Allow the soup to simmer for an additional 2-3 minutes until it thickens slightly.
  7. Garnish and serve. Remove from heat and ladle the soup into bowls. Garnish each serving with chopped parsley and extra shredded cheddar cheese for an appealing finish. Serve hot and enjoy!

Notes

  • To reduce cooking time, dice potatoes smaller for faster tenderizing.
  • Use mild or sharp cheddar cheese depending on your preference for cheese flavor intensity.
  • If you prefer a thicker soup, increase cornstarch to 1.5 tablespoons mixed with 3 tablespoons water.
  • For a lighter alternative, substitute heavy cream with half-and-half or whole milk, but texture will be less creamy.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove.
  • Feel free to add vegetables such as carrots or celery for added nutrition and texture.

Nutrition

Keywords: cheesy beef potato soup, creamy beef soup, comforting winter soup, cheddar potato soup, easy beef soup recipe

Find it online: https://servedbynora.com/cheesy-beef-and-potato-soup-recipe/