Why Make This Recipe

Cheesy Beef and Potato Soup is a warm and comforting dish that’s perfect for those chilly days. It combines hearty ground beef, creamy potatoes, and rich cheddar cheese to create a cozy meal in a bowl. This recipe is easy to prepare and is sure to please everyone at the table. Whether you’re looking for a weeknight dinner idea or a cozy lunch, this soup fits the bill!

How to Make Cheesy Beef and Potato Soup

Ingredients:

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 and 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

Directions:

To a large pot or Dutch oven over medium heat, add ground beef and onions. Cook for about 8-10 minutes, breaking the beef apart as it browns, until it is fully cooked and the onion is softened. Drain any excess grease.
Add the minced garlic and cook for 1 more minute.
Stir in the beef broth, diced potatoes, paprika, salt, and black pepper. Bring this mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Gradually stir in the shredded cheddar cheese, a little at a time. Allow 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 to create a slurry. Slowly pour this mixture into the soup while continuously stirring. Allow the soup to simmer for an additional 2-3 minutes until it thickens.
Garnish with chopped parsley and extra cheese before serving.

How to Serve Cheesy Beef and Potato Soup

Serve this soup hot in bowls. It pairs well with crusty bread or a side salad for a complete meal. You can also add a sprinkle of extra cheese on top and a few fresh parsley leaves for a nice presentation.

How to Store Cheesy Beef and Potato Soup

This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat until heated through. If the soup thickens too much after storing, add a little beef broth or water to reach your desired consistency.

Tips to Make Cheesy Beef and Potato Soup

Make sure to drain the excess grease from the beef for a lighter soup.
Use freshly shredded cheese for the best melting results.
Feel free to adjust the amount of salt and pepper according to your taste.
For added flavor, you can include diced carrots or celery in the initial cooking stage.

Variation

For a spicier version, you can add some diced jalapeños or a dash of hot sauce. Additionally, you could substitute ground turkey or chicken for a leaner option.

FAQs

Can I make this soup ahead of time?
Yes, you can make this soup a day in advance. It tastes even better the next day as the flavors meld together.
Can I freeze Cheesy Beef and Potato Soup?
Yes, you can freeze the soup. Just allow it to cool completely, then place it in airtight containers or freezer bags. Use it within 2-3 months for the best flavor.
What can I use instead of Yukon Gold potatoes?
You can use other types of potatoes like Russet or red potatoes, but the texture may vary slightly. Yukon Gold potatoes are creamy and hold their shape well in soups.

Cheesy Beef and Potato Soup