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Cheesy Beef and Potato Soup combines hearty ground beef with tender Yukon Gold potatoes in a rich, creamy broth that satisfies even the hungriest appetites. This indulgent soup features melted cheddar cheese and a touch of heavy cream that transforms ordinary ingredients into a bowl of pure comfort. The savory combination creates a perfect balance of flavors while remaining simple enough for weeknight cooking.
I first made this soup during an unexpected snowstorm when we were housebound for three days. My husband declared it the best soup he'd ever tasted, and our children requested it twice more before the snow melted. Now it's our official bad weather tradition, and the aroma instantly brings back memories of those cozy days together.
Ingredient Selection
- Ground beef: provides a satisfying protein base with rich flavor that infuses the entire soup. Choose 85/15 lean to fat ratio for optimal taste without excessive grease.
- Yukon Gold potatoes: maintain their texture during cooking and offer a naturally buttery flavor that enhances the creamy broth. Their waxy nature prevents them from disintegrating into the soup.
- Beef broth: creates the foundation of savory flavor. Opt for low sodium varieties to control salt content. The quality dramatically impacts the final taste, so choose the best you can afford.
- Cheddar cheese: contributes both flavor and texture. Select a block of medium or sharp cheddar and grate it yourself for superior melting qualities compared to pre-shredded options.
- Heavy whipping cream: adds luxurious richness and silky mouthfeel without requiring flour thickeners. Just a small amount transforms the soup's texture completely.
- Paprika: contributes subtle smokiness that complements the beef beautifully. Hungarian varieties offer exceptional flavor if available.
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Preparation Instructions
Foundation Building
- Begin by browning ground beef in a large Dutch oven or heavy-bottomed pot over medium-high heat. Break the meat into small crumbles with a wooden spoon as it cooks. Continue cooking until no pink remains and the meat develops a slight caramelization for enhanced flavor.
Aromatic Addition
- Add finely diced onions to the browned meat and cook until they become translucent and slightly golden. This typically takes about 5 minutes. The onions will absorb the beef flavor while contributing their own sweetness to the soup base.
Grease Management
- Carefully tilt the pot and spoon off excess fat, leaving just enough to coat the ingredients. Too much grease creates an unpleasantly oily soup, while removing all of it sacrifices flavor development.
Liquid Incorporation
- Pour in the beef broth and add the diced potatoes along with paprika, kosher salt, black pepper, and minced garlic. Scrape the bottom of the pot to release any browned bits, which contain concentrated flavor compounds.
Tender Achievement
- Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially with a lid and cook until the potatoes are fork-tender but still hold their shape, approximately 15 to 20 minutes depending on the size of your potato dice.
Cheese Integration
- Reduce heat to low before gradually adding handfuls of shredded cheddar cheese while stirring constantly. This gradual approach prevents the cheese from clumping and creates a smooth, velvety consistency.
Cream Enrichment
- Stir in the heavy cream, allowing it to gently incorporate into the soup without boiling, which could cause separation. The transformation is immediate as the broth takes on a silky quality.
Texture Perfection
- If a thicker consistency is desired, create a slurry by mixing cornstarch with cold water until smooth, then gradually stir into the simmering soup. Allow the mixture to cook for several additional minutes until it reaches your preferred thickness.
Growing up in the Midwest, potato soups were a staple during our brutal winters. My grandmother always insisted that soups with cheese should never be brought to a full boil after the cheese was added, and I've found her advice to be absolutely correct. The one time I rushed and allowed the soup to boil after adding cheese resulted in a grainy texture that was impossible to fix.
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Magnificent Meal Companions
This robust soup pairs beautifully with crusty bread for dipping. Homemade dinner rolls offer soft centers perfect for soaking up the flavorful broth while maintaining crusty exteriors for textural contrast. A simple green salad dressed with vinaigrette provides refreshing balance against the rich soup. For complete comfort, serve in preheated bowls to maintain optimal temperature throughout the meal.
Flavor Transformations
Substitute ground turkey for a lighter version without sacrificing heartiness. The soup may need additional seasonings since turkey has a milder flavor profile than beef. Replace standard cheddar with pepper jack cheese for a pleasant spicy kick that complements the potatoes wonderfully. Sweet potatoes create an interesting sweet and savory variation, particularly delicious during fall months when paired with a pinch of nutmeg or cinnamon in the seasoning blend.
After years of soup making, I've found few recipes as consistently satisfying as this cheesy beef and potato combination. Its ability to please both sophisticated palates and picky eaters makes it a true family treasure. The balance of hearty and comforting elements creates something greater than the sum of its parts. When winter winds blow or comfort is needed, this soup never disappoints.
Frequently Asked Questions
- → Can I use a different type of potato in this soup?
- Yes, you can substitute other potato varieties, but Yukon Golds are recommended for their buttery flavor and creamy texture that holds up well in soup. Russet potatoes will work but may break down more during cooking, creating a thicker, more stew-like consistency. Red potatoes are another good option as they hold their shape well. Whichever type you choose, try to cut them into uniform pieces for even cooking.
- → How can I make this soup lighter or lower in calories?
- To make a lighter version, substitute the ground beef with lean ground turkey or chicken. You can replace the heavy cream with half-and-half, whole milk, or even evaporated milk for a lower fat content while still maintaining creaminess. Reduce the amount of cheese or use a lower-fat cheese option. The soup won't be quite as rich and creamy, but it will still be delicious and satisfying with fewer calories.
- → Can I make this soup in a slow cooker?
- Absolutely! To adapt this for a slow cooker: Brown the beef and onions in a skillet, then transfer to your slow cooker. Add the garlic, potatoes, broth, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. During the last 30 minutes, stir in the cheese until melted. Mix the cornstarch slurry, add it to the soup along with the cream, and cook on high for another 15-30 minutes until thickened.
- → What can I add to this soup to include more vegetables?
- This soup is very adaptable for adding more vegetables. Consider stirring in diced carrots and celery with the onions during the initial cooking stage. You could also add corn kernels, green beans, or peas during the last 5-10 minutes of cooking. For leafy greens like spinach or kale, stir them in just before serving and allow the residual heat to wilt them. Bell peppers or broccoli florets would also be delicious additions.
- → Why did my cheese clump instead of melting smoothly into the soup?
- Cheese can clump in soup if it's added too quickly or if the soup is too hot (boiling). To prevent clumping: 1) Make sure to grate your own cheese rather than using pre-shredded (which contains anti-caking agents), 2) Add cheese gradually in small handfuls, stirring continuously until each addition is fully melted, 3) Reduce heat to low before adding cheese, 4) Never let the soup boil after adding cheese. If your cheese has already clumped, try blending a portion of the soup and returning it to the pot.
- → Can this soup be frozen for later?
- While you can freeze this soup, cream-based soups with potatoes and cheese can sometimes change in texture when thawed and reheated. If you plan to freeze it, consider making it without the cream and cheese, freezing just the potato-beef base, then adding the dairy components when reheating. If freezing the complete soup, freeze in individual portions, thaw in the refrigerator overnight, and reheat gently on the stovetop, stirring frequently. You may need to add a splash of milk or broth when reheating to reach your desired consistency.