Cheesy Beef and Potato Soup Recipe

Introduction

This Cheesy Beef and Potato Soup is a comforting and hearty meal perfect for chilly days. Packed with tender ground beef, creamy potatoes, and melted cheddar cheese, it’s simple to make and deeply satisfying for the whole family.

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, 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

Instructions

1. Step 1: In a large pot or Dutch oven over medium heat, add the ground beef and diced onions. Cook, breaking up the beef with a spoon, until the beef is fully browned and the onions are softened, about 8-10 minutes. Drain any excess grease.
2. Step 2: Add the minced garlic to the pot and cook for 1 more minute until fragrant.
3. Step 3: Stir in the beef broth, diced potatoes, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
4. Step 4: Gradually add the shredded cheddar cheese in small amounts, stirring continuously to help it melt smoothly into the soup without clumping.
5. Step 5: Pour in the heavy cream and stir well to combine. Let the soup warm through for another 3-5 minutes.
6. Step 6: In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour the slurry into the soup while stirring continuously. Allow the soup to simmer for an additional 2-3 minutes until it thickens slightly.
7. Step 7: Remove from heat and garnish with chopped parsley and extra shredded cheese before serving.

Tips & Variations

• For a smokier flavor, try using smoked paprika instead of regular paprika.
• If you prefer a thicker soup, add a little more cornstarch slurry as needed while simmering.
• Swap Yukon Gold potatoes with Russet or red potatoes according to your texture preference.
• Add cooked bacon bits or diced carrots for extra depth and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese?

Yes, mild cheddar is recommended for its meltability, but you can also use sharp cheddar, Monterey Jack, or a blend of cheeses depending on your taste preference.

Is this soup gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free beef broth and cornstarch. Always check labels to be sure.

Cheesy Beef and Potato Soup Recipe

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★★★★★

4.7 from 72 reviews

A comforting and hearty Cheesy Beef and Potato Soup made with ground beef, tender Yukon Gold potatoes, and a creamy cheddar cheese broth. Perfect for warming up on chilly days, this soup combines savory flavors with a rich, cheesy texture.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound ground beef
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 1 teaspoon garlic, minced
• 2 pounds Yukon Gold potatoes, peeled, diced (about 4 cups diced potatoes)

Liquids and Dairy

• 4 cups (32 ounces / 960 g) beef broth
• 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
• 1 cup (238 g) heavy whipping cream

Seasonings and Thickeners

• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, to taste
• 1 tablespoon cornstarch
• 2 tablespoons water

Garnish

• Parsley, chopped for garnish

Instructions

1. Cook Beef and Onions: In a large pot or Dutch oven over medium heat, add the ground beef and diced onions. Cook, breaking up the beef as it browns, until the beef is fully cooked and the onions are softened, about 8-10 minutes. Then drain any excess grease.
2. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
3. Add Broth, Potatoes and Seasonings: Pour in the beef broth, add the diced potatoes, paprika, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes until the potatoes are fork-tender.
4. Melt Cheese: Gradually add the shredded cheddar cheese a little at a time, stirring continuously to allow it to melt evenly into the soup without clumping.
5. Add Heavy Cream: Pour in the heavy whipping cream and stir well to combine. Heat the soup for another 3-5 minutes to warm through.
6. Thicken Soup: In a small bowl, mix the cornstarch with water to make a slurry. Slowly add this to the soup while stirring continuously. Let the soup simmer for an additional 2-3 minutes to achieve a thicker consistency.
7. Garnish and Serve: Sprinkle chopped parsley and extra shredded cheddar cheese on top before serving to add freshness and extra flavor.

Notes

• For a smoother texture, you can partially mash some of the potatoes before adding the cheese.
• Adjust the seasoning with additional salt and pepper to taste after thickening the soup.
• Use mild or sharp cheddar cheese depending on your preference for cheesiness.
• This soup can be made ahead and stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
• To make it gluten free, ensure the beef broth and cornstarch are certified gluten-free.

Keywords: cheesy beef soup, potato soup, comforting soup, beef and potato chowder, cheddar cheese soup, easy dinner soup