Description
This hearty, creamy soup is packed with tender potatoes, savory ground beef, and melty cheddar cheese—comfort food that’s perfect for any night of the week.
Ingredients
1 pound ground beef
1 large yellow onion, finely diced (about 1½ cups)
1 teaspoon garlic, minced
4 cups (32 oz / 960 g) beef broth
2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups)
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper, to taste
1½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
1 cup (238 g) heavy whipping cream
1 tablespoon cornstarch
2 tablespoons water
Chopped parsley, for garnish
Instructions
In a large pot or Dutch oven over medium heat, cook ground beef and diced onion, breaking apart the meat until browned and the onion is soft (8–10 minutes). Drain excess grease.
Add minced garlic and cook for 1 minute until fragrant.
Stir in beef broth, diced potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Simmer 15–20 minutes, until potatoes are fork-tender.
Gradually stir in shredded cheddar cheese, a little at a time, stirring continuously to prevent clumping.
Pour in the heavy cream and stir to combine. Heat through for 3–5 more minutes.
In a small bowl, mix cornstarch and water to create a slurry. Slowly pour it into the soup while stirring. Simmer 2–3 minutes until soup thickens.
Garnish with extra cheese and chopped parsley before serving.
Notes
Storage: Leftovers can be refrigerated for up to 3 days in an airtight container. Reheat gently on the stove.
Make it spicy: Add a pinch of cayenne or red pepper flakes for heat.
Extra creamy: Use sharp cheddar or a cheese blend for added depth of flavor.
Low-carb swap: Substitute diced cauliflower for potatoes to lower the carbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
