Ingredients
Main Ingredients
- 1 pound ground beef
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 1 teaspoon garlic, minced
- 4 cups (32 ounces / 960 g) beef broth
- 2 pounds Yukon Gold potatoes, peeled, diced (about 4 cups diced potatoes)
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, to taste
Dairy and Thickening Agents
- 1 ½ 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
Garnish
- Parsley, chopped for garnish
Instructions
- Cook Beef and Onions: In a large pot or Dutch oven over medium heat, add ground beef and diced onions. Cook, breaking apart the beef as it browns, until fully cooked and onions are softened, about 8-10 minutes. Drain any excess grease from the pot.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Broth and Potatoes: Pour in the beef broth and add the peeled, diced Yukon Gold potatoes along with paprika, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Incorporate Cheese: Gradually add the shredded mild cheddar cheese a little at a time, stirring continuously to allow it to melt smoothly into the soup without clumping.
- Add Cream and Heat Through: Pour in the heavy whipping cream and stir well to combine. Let the soup heat through on low for another 3-5 minutes.
- Thicken Soup: In a small bowl, mix cornstarch with water to create a slurry. Slowly stir the slurry into the soup, then simmer for 2-3 minutes to thicken the soup to desired consistency.
- Garnish and Serve: Remove from heat and garnish with chopped parsley and additional shredded cheddar cheese before serving.
Notes
- Drain excess grease after browning the beef to avoid greasy soup.
- Yukon Gold potatoes work best for their creamy texture, but russet potatoes can be used as a substitute.
- Adjust seasoning to taste before serving; add more salt or pepper if desired.
- To make the soup thicker, add more cornstarch slurry gradually.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes during the paprika stage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
