Cheesy Beef and Potato Soup
A creamy, cozy soup filled with ground beef, tender potatoes, and melted cheddar, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 recommended) Leaner works, but expect less fat for sautéing
- 4 medium potatoes, peeled if desired, diced (Yukon Gold or russet)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth (use low-sodium if desired) Chicken broth is an acceptable swap
- 1 cup heavy cream Half-and-half can be used for a lighter finish
- 2 cups shredded cheddar cheese Sharp cheddar melts well
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Heat a large pot over medium heat. Add the ground beef and break it into pieces. Cook until well browned, about 6–8 minutes, stirring occasionally.
- Drain excess fat if there’s a lot. Push the beef to one side of the pot, then add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
Cooking
- Stir in the diced potatoes. Pour in the beef broth and bring to a boil. Reduce to low and simmer uncovered until the potatoes are tender, about 15–20 minutes.
- Lower the heat, then stir in the heavy cream and warm it through for 1–2 minutes without letting it boil.
- Gradually add the shredded cheddar, stirring until each addition melts into a smooth soup.
Finishing Touches
- Taste and season with salt and pepper. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
If your soup is too thick after adding cheese, thin with a splash of warm broth or water. Serve with crusty bread or a crisp green salad.