Cheesy Beef & Potato Soup

$Start by heating two tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add one finely chopped onion. Sauté the onion until it is soft and clear, which takes about five minutes. Then, add two minced garlic cloves. Cook the garlic for one minute until it smells great. Next, raise the heat to medium-high and add one pound of ground beef to the pot. Cook the beef until it is brown all over. Use a wooden spoon to break it up as it cooks. This should take around five to seven minutes. If there is extra fat, drain it off carefully. Now it’s time to add the heart of the soup. Add four medium potatoes, peeled and cut into small cubes. Pour in four cups of beef broth and sprinkle in one teaspoon of dried thyme and one teaspoon of smoked paprika. Season with salt and pepper to taste. Stir the mixture well and raise the heat to bring it to a boil. Once the soup boils, lower the heat and let it simmer. Cover the pot and cook for 15-20 minutes until the potatoes are tender. After the potatoes are done, stir in one cup of whole milk and one cup of freshly shredded sharp cheddar cheese. Mix it well until the cheese melts and the soup is creamy. Taste the soup and add more salt or pepper if needed. Serve hot in bowls, garnished with fresh chopped parsley for a bright finish. To get a creamy soup without lumps, follow these steps. First, use freshly shredded cheese. Pre-shredded cheese often has additives that prevent melting well. Second, stir in the cheese slowly after adding the milk. This helps it melt evenly. Third, use a whisk to mix everything if lumps form. To boost the flavor, consider adding a few spices. A dash of cayenne pepper gives it a nice kick. You could also add a teaspoon of onion powder for depth. For a smoky taste, increase the smoked paprika. Fresh herbs like thyme or chives can add brightness too. When serving, think about garnishes that add color and taste. A sprinkle of fresh parsley brightens the dish. You can also add more cheese on top. A dollop of sour cream or a slice of crispy bacon can make it extra special. Pair it with crusty bread for a warm, hearty meal. Pro Tips Use Fresh Ingredients: Freshly shredded cheese melts better and adds a richer flavor to your soup compared to pre-packaged shredded cheese. Adjust the Thickness: If you prefer a thicker soup, mash some of the potatoes after they are cooked and before adding the milk and cheese. Flavor Boost: Consider adding a dash of Worcestershire sauce or a splash of hot sauce for an extra depth of flavor. Make it Ahead: This soup can be made ahead of time and reheated. It often tastes even better the next day as the flavors meld together. {{image_4}} You can change the protein in this soup easily. Ground turkey or chicken works well. Each option gives the soup a different taste. If you prefer a lighter soup, use these alternatives. For cheese, try different types like mozzarella or gouda. Each cheese adds a unique flavor. Mix and match to find your favorite combination. To make the soup dairy-free, swap whole milk with almond milk or coconut milk. These alternatives keep the soup creamy. Use dairy-free cheese instead of cheddar. Look for brands that melt well to maintain that cheesy goodness. Adding more veggies boosts nutrition in your soup. Consider including carrots, peas, or corn. Chop them small so they cook well. You can also add spinach for color and health benefits. Toss them in during the last few minutes of cooking. This way, they stay bright and fresh. To keep your Cheesy Beef & Potato Soup fresh, store it in airtight containers. Let the soup cool completely before sealing it. Place the containers in the fridge if you plan to eat the soup within 3-4 days. If you have a lot left, consider freezing it instead. When you want to enjoy the soup again, reheat it gently. Pour the soup into a pot and warm it over medium heat. Stir it often to avoid sticking. If the soup is too thick, add a splash of milk or broth to bring back the creamy texture. Taste it again and adjust the seasoning if needed. To freeze the soup, first let it cool in the fridge. Once cool, pour it into freezer-safe bags or containers. Make sure to leave some space at the top because the soup will expand when frozen. Label the containers with the date. When ready to eat, thaw the soup overnight in the fridge. Reheat it on the stove for best results. Yes, you can make this soup ahead of time. It tastes even better the next day! To prep, cook the soup as usual. Let it cool, and then store it in an airtight container. Keep it in the fridge for up to three days. When you are ready to enjoy it, reheat it on the stove over medium heat. Stir often to keep it creamy. If you want to add heat, there are easy ways to do it. You can mix in a teaspoon of cayenne pepper or red pepper flakes while cooking. For extra flavor, try adding diced jalapeños or hot sauce. Start with a small amount, then taste and adjust. You can always add more heat, but you can’t take it away! If you lack beef broth, don’t worry! You can use chicken broth or vegetable broth instead. Both work well and add good flavor. For a richer taste, mix water with a little soy sauce. This adds depth without changing the soup too much. Absolutely! Leftover cooked meat is a great addition. You can use beef, chicken, or even turkey. Just chop it into small pieces. Add it to the pot when you add the potatoes. This way, the meat warms up and blends well with the soup. This post showed you how to make a tasty beef and potato soup. We covered the main ingredients, cooking steps, and tips for flavor and texture. You learned some great options for variations too. Remember, you can customize it with different meats and veggies. Try storing leftovers for later meals, and always reheat carefully. Dive into your own kitchen and create this warm dish! Enjoy the process and share it with friends.$

A hearty and creamy soup made with ground beef, potatoes, and sharp cheddar cheese.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
4 medium potatoes, peeled and cut into small cubes
4 cups beef broth (preferably low sodium)
1 cup sharp cheddar cheese, freshly shredded
1 cup whole milk
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
to taste fresh parsley, chopped (for garnish)

Instructions

In a large pot, pour in the olive oil and warm it over medium heat. Once the oil is shimmering, add the finely chopped onion, cooking until it's soft and translucent, about 5 minutes.
Incorporate the minced garlic into the pot with the onions, cooking for an additional minute or until the garlic becomes fragrant.
Raise the heat to medium-high and add the ground beef to the pot. Cook the beef until it's uniformly browned, breaking it apart with a wooden spoon, which should take approximately 5-7 minutes. If there's an excess of fat, drain it carefully.
Add the diced potatoes, beef broth, dried thyme, smoked paprika, and salt and pepper to the mixture. Stir well to combine, then increase the heat and bring the soup to a rolling boil.
Once boiling, lower the heat to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
After the potatoes are fully cooked, stir in the whole milk and the freshly shredded cheddar cheese. Mix until the cheese is melted and the soup reaches a creamy consistency, ensuring everything is well blended.
Taste the soup and adjust the seasoning with additional salt and pepper if desired.
Ladle the soup into bowls while it's hot, and garnish with freshly chopped parsley for a pop of color and flavor.

Notes

Serve in rustic bowls and consider adding a sprinkle of extra cheese on top before garnishing with parsley.

Keyword beef, cheese, comfort food, potato, soup