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Cheesy Beef and Potato Soup

Bowl of Cheesy Beef and Potato Soup garnished with parsley and shredded cheese
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A hearty, creamy soup made with ground beef, diced potatoes, and melted cheddar cheese. Perfect comfort food for cold days and easy weeknight dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 1 teaspoon garlic, minced (fresh or jarred)
  • 4 cups (32 ounces) 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

Instructions

  1. Add ground beef and diced onions to a large pot or Dutch oven over medium heat. Cook for 8 to 10 minutes, breaking the beef apart with a wooden spoon as it browns, until fully cooked and onions are softened. Drain excess grease.
  2. Stir in minced garlic and cook for 1 more minute until fragrant.
  3. Pour in beef broth, then add diced potatoes, paprika, salt, and black pepper. Bring to a boil, then reduce heat to medium-low. Simmer for 15 to 20 minutes until potatoes are fork-tender (fork slides in easily with no resistance).
  4. Gradually add shredded cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted before adding more (about 30 seconds per handful).
  5. Pour in heavy whipping cream and stir well. Let soup heat through for another 3 to 5 minutes.
  6. In a small bowl, mix cornstarch with water. Slowly pour the slurry into the soup while stirring constantly. Simmer for 2 to 3 minutes until thickened.
  7. Garnish with chopped parsley and extra shredded cheese before serving.

Notes

  • Use Yukon Gold potatoes for best results, but Russet or red potatoes work too.
  • Shred cheese from a block for smoother melting. Pre-shredded cheese can make soup grainy. Let cheese sit at room temperature for 15 minutes before adding.
  • For slow cooker: Brown beef with onions, drain, and add to slow cooker with potatoes, broth, garlic, and seasonings. Cook on low 6-7 hours or high 3-4 hours. Stir in cheese and cream in last 30 minutes.
  • Soup thickens as it sits. Add beef broth when reheating to restore consistency.

Nutrition

Find it online: https://www.benefitiany.com/easy-cheesy-beef-and-potato-soup-recipe/