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Beef and Cheddar Potato Soup Recipe

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3.9 from 70 reviews

This hearty Beef & Potato Soup combines ground beef, tender potatoes, and creamy cheddar cheese into a comforting dish perfect for chilly days. With a rich broth thickened by a cream and flour mixture and seasoned with herbs and spices, this soup is both filling and flavorful.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 large potatoes, peeled and diced
  • 4 cups beef broth
  • 1 cup water

Thickening & Flavor

  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes (optional)

Garnish

  • 2 tablespoons chopped fresh parsley

Instructions

  1. Brown the Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary to avoid greasiness.
  2. Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the beef and cook for 2-3 minutes until the onion becomes translucent, releasing its flavors.
  3. Cook Potatoes in Broth: Stir in the diced potatoes, beef broth, and water. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender and cooked through.
  4. Prepare Thickening Mixture: In a small bowl, mix the all-purpose flour with the heavy cream until smooth. This mixture will act as a thickener for the soup.
  5. Thicken the Soup: Add the cream and flour mixture into the pot and stir well to combine. This step will help thicken the soup base and give it a creamy texture.
  6. Add Cheese: Gradually add the shredded cheddar cheese to the pot while stirring constantly until the cheese is fully melted and incorporated, creating a rich and creamy soup.
  7. Season the Soup: Season with salt, pepper, paprika, dried thyme, and crushed red pepper flakes to taste. Adjust the seasoning according to your preference.
  8. Simmer for Flavor: Allow the soup to simmer for an additional 5-10 minutes, stirring occasionally. This lets the flavors meld and the soup reach your desired consistency.
  9. Cool Slightly: Remove the pot from heat and let the soup cool slightly before serving to enhance flavor and prevent burning.
  10. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.

Notes

  • You can substitute heavy cream with half-and-half for a lighter version, but the soup may be less creamy.
  • For a spicier kick, increase crushed red pepper flakes or add cayenne pepper.
  • Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
  • Ensure to drain excess fat after browning the beef to keep the soup from becoming greasy.
  • Add a splash of Worcestershire sauce or a dash of smoked paprika for an extra depth of flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/beef-and-cheddar-potato-soup-recipe/