Description
A warm and comforting soup made with ground beef, creamy potatoes, and rich cheddar cheese, perfect for chilly days.
Ingredients
- 1 pound ground beef
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 1 teaspoon garlic, minced
- 4 cups beef broth
- 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups)
- 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 whipping cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- Parsley, chopped for garnish
Instructions
- In a large pot over medium heat, cook ground beef and onions for 8-10 minutes until fully cooked and onions are softened. Drain excess grease.
- Add minced garlic and cook for 1 more minute.
- Stir in beef broth, diced potatoes, paprika, salt, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until potatoes are fork-tender.
- Gradually stir in shredded cheddar cheese until melted.
- Pour in the heavy cream and stir well; heat through for another 3-5 minutes.
- Mix cornstarch with water in a small bowl. Slowly pour into the soup, stirring continuously and simmer for an additional 2-3 minutes until thickened.
- Garnish with chopped parsley and extra cheese before serving.
Notes
Serve hot with crusty bread or a side salad. Can be made ahead of time and stores well in the refrigerator.