Cheesy Beef and Potato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 large yellow onion, finely diced (about 1 ½ cups)
03 -
1 teaspoon garlic, minced
04 -
4 cups (32 ounces / 960 g) beef broth
05 -
2 pounds Yukon Gold potatoes, peeled, diced (about 4 cups diced potatoes)
06 -
1 teaspoon paprika
07 -
½ teaspoon kosher salt
08 -
¼ teaspoon black pepper, to taste
09 -
1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
10 -
1 cup (238 g) heavy whipping cream
11 -
1 tablespoon cornstarch
12 -
2 tablespoons water
13 -
parsley, chopped for garnish
# Instructions:
01 -
In a large pot or Dutch oven over medium heat, add the ground beef and diced yellow onions. Cook together, breaking the beef apart with a wooden spoon as it browns. Continue cooking until the beef is no longer pink and the onions have softened, about 8-10 minutes. Carefully drain off any excess fat from the pot.
02 -
Add the minced garlic to the pot with the browned beef and onions. Cook for just 1 minute, stirring frequently to prevent the garlic from burning while releasing its aromatic flavors.
03 -
Pour the beef broth into the pot and add the diced Yukon Gold potatoes. Season with paprika, kosher salt, and black pepper. Stir everything together to combine the ingredients well.
04 -
Bring the mixture to a boil, then reduce the heat to medium-low. Allow the soup to simmer, uncovered, for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
05 -
Gradually add the shredded cheddar cheese to the soup, a small handful at a time. Stir continuously after each addition, allowing the cheese to melt completely before adding more. This gradual approach helps prevent the cheese from clumping together.
06 -
Pour the heavy whipping cream into the soup and stir well to incorporate it. Let the soup heat through for another 3-5 minutes, being careful not to bring it to a boil as this could cause the cream to separate.
07 -
In a small bowl, make a slurry by whisking together the cornstarch and water until smooth. Slowly pour this mixture into the soup while stirring continuously. Allow the soup to simmer gently for an additional 2-3 minutes until it thickens to your desired consistency.
08 -
Ladle the hot soup into bowls. Garnish each serving with some chopped fresh parsley and an extra sprinkle of shredded cheddar cheese. Serve immediately while hot, perhaps with some crusty bread on the side for dipping.
# Notes:
01 -
For a spicier version, add a diced jalapeño with the onions or a dash of hot sauce at the end.
02 -
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
03 -
When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching on the bottom.
04 -
For a thinner soup, add more beef broth. For a thicker soup, use more cornstarch slurry.