Description
A hearty and comforting soup packed with tender potatoes, juicy beef, and creamy cheddar cheese, perfect for family gatherings or cozy nights at home.
Ingredients
Scale
- 1 pound ground beef
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 1 teaspoon garlic, minced
- 4 cups (32 ounces) 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 onions. Cook until the beef is browned and the onions are softened (about 8-10 minutes). Drain any excess grease.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the beef broth, diced potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for about 15-20 minutes, until the potatoes are fork-tender.
- Gradually mix in the shredded cheddar cheese, stirring continuously until melted.
- Pour in the heavy cream and stir to combine. Heat through for another 3-5 minutes.
- In a small bowl, mix the cornstarch with water. Slowly pour the slurry into the soup while stirring. Simmer for an additional 2-3 minutes until desired thickness is reached.
- Serve garnished with chopped parsley and extra cheese on top.
Notes
For a chunkier soup, reserve some potato chunks before mashing or blend a portion for a creamier texture. Add a pinch of cayenne for spice!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg