Description
A comforting and hearty soup filled with ground beef, tender potatoes, and rich cheddar cheese, perfect for chilly autumn evenings.
Ingredients
Scale
- 1 pound ground beef
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 1 teaspoon garlic, minced
- 4 cups beef broth
- 2 pounds Yukon Gold potatoes, peeled, diced (about 4 cups)
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, to taste
- 1 1/2 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 ground beef and onions. Cook until fully browned and the onion is softened (8-10 minutes). Drain excess grease.
- Add garlic and cook for 1 more minute.
- Stir in broth, potatoes, paprika, salt, and pepper. Bring to a boil.
- Reduce heat to medium-low and let simmer for about 15-20 minutes or until the potatoes are fork-tender.
- Gradually stir in shredded cheddar cheese, allowing it to melt completely. Stir continuously to avoid clumping.
- Pour in heavy cream and stir well to combine. Heat through for another 3-5 minutes.
- In a small bowl, mix cornstarch with water to create a slurry. Slowly pour in the slurry while stirring the soup.
- Simmer for an additional 2-3 minutes until the soup thickens.
- Garnish with parsley and extra cheese before serving.
Notes
For a smoother texture, consider using an immersion blender before adding the cheese. Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg