This hearty beef and potato soup is a rich, comforting meal that combines savory ground beef with melted cheddar cheese. It is a practical one-pot recipe that is perfect for cold weather or family gatherings.
List of ingredients
- 1 pound ground beef – browned and drained.
- 1 large yellow onion, finely diced (about 1 ½ cups) – adds aromatic base.
- 1 teaspoon garlic, minced – for depth of flavor.
- 4 cups (32 ounces / 960 g) beef broth – the primary liquid base.
- 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups) – provides a creamy texture.
- 1 teaspoon paprika – adds a subtle smokiness.
- ½ teaspoon kosher salt – enhances overall flavors.
- ¼ teaspoon black pepper, to taste – provides a mild bite.
- 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish) – creates the creamy, cheesy finish.
- 1 cup (238 g) heavy whipping cream – adds richness and velvetiness.
- 1 tablespoon cornstarch – used for thickening the soup.
- 2 tablespoons water – to create the cornstarch slurry.
- parsley, chopped for garnish – adds a fresh color and taste.
step-by-step instructions
- Brown the Meat: Heat a large pot or Dutch oven over medium heat. Add ground beef and onions, cooking and breaking the beef apart until fully browned and onions are softened, about 8-10 minutes. Drain any excess grease.
- Sauté Garlic: Add the minced garlic to the pot and cook for 1 additional minute until fragrant.
- Simmer Vegetables: Stir in the beef broth, diced potatoes, paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender.
- Melt the Cheese: Gradually stir in the shredded cheddar cheese. Add it a little at a time, stirring continuously to ensure it melts fully without clumping.
- Add Cream: Pour in the heavy whipping cream and stir well. Let the soup heat through for another 3-5 minutes.
- Thicken the Base: In a small bowl, mix cornstarch and water to create a slurry. Slowly pour the slurry into the soup while stirring continuously, then simmer for 2-3 minutes until the desired thickness is reached.
- Final Touch: Garnish with chopped parsley and extra shredded cheese before serving.
Optimizing Ingredient Selection
Choose Yukon Gold Potatoes for Texture
Yukon Gold potatoes are ideal because they have a naturally buttery flavor and a creamy texture. They hold their shape better than Russets during the simmering process. This prevents the soup from becoming too grainy or falling apart.
Selecting the Right Ground Beef
Use a lean ground beef, such as 85% or 90% lean, to minimize the amount of grease you need to drain. If using a higher fat content, ensure you drain the pot thoroughly after browning. This prevents the final soup from having an oily film on the surface.
Shredding Your Own Cheddar Cheese
Purchase a block of cheddar and shred it yourself rather than using pre-shredded bags. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping in the bag. Freshly shredded cheese melts more smoothly into the broth without graininess.
Using Low-Sodium Beef Broth
Choose low-sodium beef broth to maintain better control over the salt level. Since the cheddar cheese adds a significant amount of salt, using a standard broth can make the soup too salty. You can always add more kosher salt at the end if needed.
Customizing Flavors and Substitutions
Substituting Ground Turkey or Chicken
For a lighter version of this soup, replace the ground beef with ground turkey or chicken. Since these meats are leaner, you may not need to drain any grease. You might consider adding a teaspoon of Worcestershire sauce to maintain the depth of flavor usually provided by beef.
Incorporating Different Potato Types
Red potatoes are a great alternative if you prefer a firmer cube that resists mashing. Sweet potatoes can be used for a sweeter, more autumn-inspired flavor profile. If using sweet potatoes, reduce the amount of paprika to let the natural sweetness shine.
Exploring Other Cheese Varieties
While mild cheddar is traditional, sharp cheddar provides a bolder taste. You can also use a blend of Monterey Jack and Pepper Jack for a creamier texture with a slight spicy kick. Always stir in these cheeses slowly to avoid separation.
Adjusting the Spice Profile
Increase the paprika to a teaspoon and a half for a deeper color and earthier taste. For those who prefer heat, a pinch of cayenne pepper or red pepper flakes can be added during the garlic sauté step. This distributes the heat evenly throughout the fat in the pot.
Advanced Cooking Techniques
Managing the Heat for Dairy
Dairy can curdle if it is boiled at too high a temperature. Once the potatoes are cooked, reduce the heat to low before adding the cheese and heavy cream. This ensures the fats emulsify correctly with the broth for a smooth consistency.
Perfecting the Cornstarch Slurry
Never add cornstarch directly to the hot soup, as it will create lumps. Always whisk it with cold water in a separate small bowl first. Pour the mixture in a thin stream while stirring the soup to ensure a uniform thickness.
Uniform Potato Dicing
Cut the potatoes into consistent 1/2-inch cubes. Uniform sizes ensure that all the potato pieces cook at the same rate. This prevents some pieces from turning into mush while others remain hard in the center.
Developing Fond for More Flavor
Allow the beef and onions to brown slightly without stirring constantly for a few minutes. This creates a browned layer on the bottom of the pot called fond. The beef broth will deglaze this layer, incorporating those concentrated flavors into the soup.
Preventing Cheese Clumping
Stir the cheese in small handfuls rather than dumping the entire amount at once. Stir in a circular motion to integrate the cheese into the liquid. This prevents the cheese from sticking together in large, rubbery clumps.
Serving and Pairing Ideas
Pairing with Crusty Breads
A warm French baguette or sourdough loaf is perfect for dipping into the creamy broth. The acidity of sourdough cuts through the richness of the cheese and cream. Toast the bread with a bit of butter for extra flavor.
Serving with Garlic Breadsticks
Garlic breadsticks provide a savory contrast to the mild cheddar flavor. The garlic notes in the bread complement the minced garlic used in the soup base. Bake them until golden brown for a satisfying crunch.
Complementing with Cornbread
Cornbread muffins or a slice of honey cornbread add a slight sweetness that pairs well with beef. The dense texture of cornbread makes the overall meal more filling. This is especially effective for winter dinner menus.
Balancing with a Fresh Salad
Serve the soup alongside a light green salad with a vinaigrette dressing. The acidity from a lemon or apple cider vinegar dressing helps cleanse the palate between bites of rich soup. Use fresh spinach or arugula for a peppery contrast.
Storage and Reheating Guide
Refrigeration Methods
Let the soup cool to room temperature before transferring it to an airtight container. Store it in the back of the refrigerator where the temperature is most stable. It will stay fresh and safe to eat for 3 to 4 days.
Freezing the Soup Correctly
Avoid freezing the soup after the cheese and cream have been added, as dairy often separates during the thawing process. Instead, freeze the beef and potato base in freezer-safe bags. When you are ready to eat, thaw the base and then stir in the fresh dairy.
Stovetop Reheating Process
Reheat the soup in a pot over low to medium heat. If the soup has thickened too much in the fridge, add a splash of beef broth or water to loosen it. Stir frequently to prevent the bottom from scorching.
Microwave Reheating Tips
Place the soup in a microwave-safe bowl and cover it with a lid or paper towel. Heat in 1-minute intervals, stirring in between each session. This ensures the heat is distributed evenly and prevents hot spots.
Troubleshooting Common Issues
Solving a Thin Consistency
If the soup is too thin after adding the slurry, mix another teaspoon of cornstarch with a tablespoon of water. Stir this second slurry into the simmering soup and cook for another 2 minutes. This will increase the viscosity without altering the taste.
Fixing Separated Cheese
If the cheese separates into oil and clumps, it is usually due to excessive heat. Lower the temperature immediately and whisk the soup vigorously. In some cases, adding a small amount of extra cream can help re-emulsify the sauce.
Adjusting Over-Salted Soup
If the soup tastes too salty, add a splash more of heavy cream or a bit of unsalted beef broth. A small amount of lemon juice or a pinch of sugar can also help balance out the saltiness. Always taste again before adding more liquid.
Preventing Mushy Potatoes
If your potatoes are becoming too soft, reduce the simmering time. Check the tenderness with a fork every 5 minutes once the timer hits the 15-minute mark. Remove the pot from the heat as soon as they are tender to avoid overcooking.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes, you can use whole milk or half-and-half, but the soup will be less thick and rich. If you use milk, you may need to increase the cornstarch slurry slightly to achieve the same consistency as the original recipe.
Can I use frozen potatoes?
Frozen diced potatoes can be used, but they often release more water and have a different texture than fresh potatoes. Add them directly to the boiling broth, but monitor the cooking time as they may cook faster than fresh ones.
How do I make this soup spicier?
To add heat, stir in a pinch of cayenne pepper or diced jalapeños during the sautéing stage. You can also substitute the mild cheddar with Pepper Jack cheese for a built-in spicy kick.
Which beef broth is the best for this recipe?
A high-quality, low-sodium beef bone broth is recommended for added richness and nutrients. Standard beef broth works well, but avoid using beef bouillon cubes if you are sensitive to high sodium levels.
Can I make this in a slow cooker?
Yes, brown the beef and onions first, then add all ingredients except the cream, cheese, and slurry to the slow cooker. Cook on low for 6-8 hours, then stir in the dairy and thickener during the last 30 minutes of cooking.
Print
Creamy Cheesy Beef and Potato Soup
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Sink your spoon into a bowl of Cheesy Beef and Potato Soup. This creamy cheesy soup is made with ground beef, potatoes, and melted cheddar cheese!
Ingredients
- 1 pound ground beef
- 1 large yellow onion, finely diced
- 1 teaspoon garlic, minced
- 4 cups beef broth
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups mild cheddar cheese, shredded
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- Parsley, chopped for garnish
Instructions
- Brown Beef: To a large pot or Dutch oven over medium heat, add ground beef and onions. Cook, breaking the beef apart as it browns, until it is fully cooked and the onion is softened (8-10 minutes). Drain excess grease.
- Sauté Garlic: Add the garlic and cook for 1 more minute.
- Simmer: Stir in the broth, potatoes, paprika, salt, and pepper. Bring the mixture to a boil. Then, reduce heat to medium-low. Let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Add Cheese: Gradually stir in the shredded cheddar cheese, a little at a time, allowing it to melt fully into the soup, stirring continuously to avoid clumping.
- Add Cream: Pour in the heavy cream and stir well to combine. Let the soup heat through for another 3-5 minutes.
- Thicken: In a small bowl, mix the cornstarch with water. Slowly pour in the cornstarch slurry while continuously stirring the soup. Allow the soup to simmer for an additional 2-3 minutes until it thickens.
- Garnish: Garnish with parsley and extra cheese before serving.
Notes
For a lighter option, ground turkey or ground chicken can be used. Yukon Gold potatoes provide a creamy texture, but Russet or red potatoes may be substituted. Store in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 528 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 80 mg