Step-by-Step Instructions for Cheesy Beef and Potato Soup

• In a large pot or Dutch oven, set over medium heat, add the pound of ground beef along with the finely diced onions. Cook for 8–10 minutes, breaking the beef into smaller pieces as it browns and the onions soften. Drain any excess grease.
• Stir in 1 teaspoon of minced garlic and cook for an additional minute, allowing the garlic to release its aromatic essence.
• Pour in 4 cups of beef broth, followed by 2 pounds of diced Yukon Gold potatoes, 1 teaspoon of paprika, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Bring the mixture to a rolling boil, then reduce the heat to medium-low and let it simmer until the potatoes are fork-tender.
• Gradually sprinkle in 1 ½ cups of shredded mild cheddar cheese, stirring continuously until the cheese melts smoothly into the soup.
• Pour in 1 cup of heavy whipping cream and stir well to combine, allowing the soup to warm through for another 3–5 minutes.
• Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then slowly pour this into the simmering soup while continuously stirring. Allow to simmer for an additional 2–3 minutes until thickened.
• Ladle the warm soup into bowls and garnish with chopped parsley and extra shredded cheese.