Cheesy Beef And Potato Soup
Servings 6 servings
Ingredients
Soup
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 4 cups beef broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Toppings
- Extra shredded cheddar cheese
- Sour cream
- Chopped chives or green onions
- Crusty bread for serving
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the ground beef, breaking it into crumbles, until fully browned. Drain any excess fat.
- Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the butter and let it melt. Sprinkle the flour over the beef and onion mixture and stir to coat. Cook for 1 minute.
- Pour in the beef broth while stirring to prevent lumps. Add the diced potatoes, paprika, garlic powder, and onion powder. Stir to combine.
- Bring to a boil, then reduce heat to medium-low. Simmer for 15-18 minutes until the potatoes are fork-tender.
- Stir in the milk and heavy cream. Let the soup heat through for 2-3 minutes.
- Remove from heat and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and pepper to taste.
- Ladle into bowls and top with extra cheddar, a dollop of sour cream, and chopped chives. Serve with crusty bread.
Notes
For a thicker soup, mash some of the potatoes with a fork against the side of the pot before adding the cheese.
You can substitute the ground beef with ground turkey if you prefer a lighter option.
Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk if the soup has thickened too much.
For extra flavor, add a pinch of cayenne pepper or a dash of Worcestershire sauce.