Description
A warm, comforting soup blending beef, cheese, and potatoes, perfect for cool evenings and family gatherings.
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 diced potatoes)
- 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 or Dutch oven over medium heat, add the ground beef and diced onions. Cook until the beef is fully browned and the onions are softened, about 8-10 minutes. Drain any excess grease.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth, followed by the diced Yukon Gold potatoes, paprika, kosher salt, and black pepper. Bring to a boil.
- Reduce the heat to medium-low and let the soup simmer for 15-20 minutes until the potatoes are fork-tender.
- Gradually stir in the shredded cheddar cheese a little at a time, allowing it to melt completely into the soup.
- Pour in the heavy whipping cream and mix well. Let the soup heat through for another 3-5 minutes.
- In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this into the soup while stirring continuously. Simmer for an additional 2-3 minutes until thickened.
- Before serving, garnish with chopped parsley and additional shredded cheese.
Notes
This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg