Cheesy Beef and Potato Soup Recipe
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.
- 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
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
- 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.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- 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.
- 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.
- 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.
- 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.
- 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
