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–+ servings
Cheesy Beef and Potato Soup

Cozy Cheesy Beef and Potato Soup for Chilly Nights

This Cheesy Beef and Potato Soup combines comforting flavors and quick prep, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Beef Recipes
Cuisine American
Servings 6 bowls
Calories 450 kcal

Equipment

  • large pot or Dutch oven

Ingredients
  

For the Soup

  • 1 pound Ground beef this gives the soup its hearty base and rich flavor.
  • 1 large Yellow onion adds sweetness and depth; finely diced.
  • 2 cloves Garlic freshly minced for the best taste.
  • 4 cups Beef broth opt for low-sodium for more control over saltiness.
  • 3 medium Yukon Gold potatoes diced for quick cooking.
  • 1 teaspoon Paprika adds smokiness and vibrant color.
  • 1 teaspoon Kosher salt elevates all the flavors; adjust to taste.
  • ¼ teaspoon Black pepper adds a kick; adjust to liking.
  • 1 cup Mild cheddar cheese contributes creaminess and melts perfectly.
  • 1 cup Heavy whipping cream enriches the soup with a velvety texture.

For Thickening

  • 2 tablespoons Cornstarch used for thickening the soup without altering the flavor.
  • 4 tablespoons Water used to dissolve the cornstarch.

For Garnish

  • ¼ cup Parsley a fresh touch that brings brightness.
  • ½ cup Extra cheese because you can never have too much cheese!

Instructions
 

Step-by-Step Instructions

  • In a large pot or Dutch oven over medium heat, add the ground beef and finely diced yellow onion. Cook for about 8-10 minutes, breaking the beef apart until it’s browned and the onions are softened and translucent. Drain any excess grease.
  • Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to infuse its aroma.
  • Pour in the beef broth along with the diced Yukon Gold potatoes, paprika, kosher salt, and black pepper. Bring to a boil, then reduce heat to medium-low and let it simmer for about 15-20 minutes.
  • Gradually add in the shredded mild cheddar cheese to the pot, stirring continuously until melted.
  • Pour in the heavy whipping cream, stirring well to combine. Let the soup heat through on medium-low for another 3-5 minutes.
  • Mix the cornstarch with water to create a slurry. Slowly pour this into the soup while stirring continuously. Let it simmer for an additional 2-3 minutes until thickened.
  • Ladle out the soup into bowls and garnish with chopped parsley and extra shredded cheese. Serve hot.

Notes

Use Yukon Gold potatoes for a creamy texture and add garlic after browning to avoid burning it. Gradually stir in cheese to prevent clumping.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 300mgIron: 3mg
Keyword Cheesy Beef and Potato Soup, Comfort Food, fall recipe, hearty recipe, Quick Meal, soup
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