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Cheesy Beef and Potato Soup

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A comforting and hearty soup made with ground beef, Yukon Gold potatoes, and melty cheddar cheese, perfect for weeknight dinners.

Ingredients

Scale
  • 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

  1. Heat a large pot or Dutch oven over medium. Add ground beef and diced onion.
  2. Cook 8–10 minutes, breaking the beef apart, until fully cooked and onions are softened. Drain excess grease.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add beef broth, diced potatoes, paprika, salt, and pepper. Bring to a boil.
  5. Reduce heat to medium-low and simmer for 15–20 minutes, until potatoes are fork-tender.
  6. Gradually add shredded cheddar, stirring until fully melted and smooth.
  7. Pour in heavy cream and stir to combine. Heat through for 3–5 minutes over low heat.
  8. In a small bowl, whisk cornstarch with water until smooth. Slowly pour into the soup while stirring continuously.
  9. Simmer for 2–3 minutes until slightly thickened. Adjust seasoning.
  10. Serve topped with chopped parsley and extra shredded cheese.

Notes

Use Yukon Gold potatoes for the best texture; russets will fall apart more, and red potatoes hold firmer. Swap the cheese for sharp cheddar or a blend for bolder flavor.

Nutrition

Find it online: https://www.simplefamilydishes.com/cheesy-beef-and-potato-soup-beef-potato-soup/