Cheesy Beef & Potato Soup (Print Version)
# Ingredients:
→ Base
01 -
1 lb ground beef
02 -
1 small yellow onion, diced
03 -
2 cloves garlic, minced
04 -
4 cups russet potatoes, peeled and diced (about ½-inch cubes)
→ Liquids
05 -
3 cups low-sodium beef broth
06 -
1 cup milk
07 -
1 cup heavy cream (or additional milk)
→ Seasonings
08 -
1 tsp salt
09 -
½ tsp black pepper
10 -
½ tsp paprika (optional)
11 -
¼ tsp dried thyme or Italian seasoning (optional)
→ Additional
12 -
2 cups shredded sharp cheddar cheese
13 -
1 tbsp olive oil or butter
# Instructions:
01 -
In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook, breaking it up, until browned and cooked through. Drain excess grease if needed.
02 -
Add diced onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook another 30 seconds.
03 -
Stir in potatoes, salt, pepper, and any seasonings you're using. Pour in beef broth and bring to a boil.
04 -
Reduce heat to a simmer and cook uncovered for 12–15 minutes, or until potatoes are fork-tender.
05 -
Stir in milk and cream, then reduce heat to low.
06 -
Remove pot from heat and slowly stir in shredded cheddar cheese, one handful at a time, until melted and smooth.
07 -
Taste and adjust seasoning. If the soup is too thick, add more broth or milk to reach desired consistency. For additional thickness, lightly mash a few potatoes in the pot with a spoon or potato masher.
08 -
Serve hot, topped with extra cheese, herbs, or your favorite loaded potato toppings.
# Notes:
01 -
For a heartier texture, you can leave some potato chunks larger than others.
02 -
The soup will thicken as it cools, so adjust liquid accordingly when reheating.