Description
Cheesy Potato and Beef Soup
Ingredients:
1 lb (450g) ground beef
4 medium potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken or beef broth
1 cup heavy cream
1 ½ cups shredded cheddar cheese
2 tbsp all-purpose flour
2 tbsp butter
1 tsp paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Beef: In a large pot, cook the ground beef over medium heat until browned. Remove the beef and set aside, leaving the drippings in the pot.
2. Sauté Vegetables: In the same pot, melt butter and sauté the onion and garlic until softened. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly.
3. Add Potatoes and Broth: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Make it Creamy: Stir in the cooked ground beef, heavy cream, and paprika. Simmer for 5 minutes. Gradually add the cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
5. Serve: Garnish with fresh parsley and extra cheddar cheese, if desired. Serve warm with crusty bread for a comforting meal.
#CheesyPotatoSoup #ComfortFood
Step-by-Step Guide
Follow this detailed guide for perfect results every time. Start by browning 1 lb of ground beef in a large soup pot or Dutch oven over medium heat. Once fully cooked, use a slotted spoon to transfer the beef to a bowl, leaving the flavorful drippings behind. In the same pot, melt 2 tbsp of butter. Add the chopped onion, cooking for 3-4 minutes until translucent, then add the minced garlic for 30 seconds until fragrant. Sprinkle the 2 tbsp of flour over the mixture and cook, stirring constantly, for 2 full minutes to create a roux and eliminate the raw flour taste. This is crucial for thickening.
Slowly pour in the 4 cups of broth while stirring to incorporate the roux smoothly. Add the diced potatoes and bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer. Cover and cook for 15-20 minutes, or until a fork easily pierces the potato pieces. Stir in the reserved beef, 1 cup of heavy cream, and 1 tsp of paprika. Let the soup return to a simmer for 5 minutes to allow flavors to meld. Reduce the heat to low. Gradually add the 1 ½ cups of shredded cheddar cheese, stirring constantly until fully melted and the soup is velvety. Season with salt and pepper to taste.
Serving Suggestions
This hearty soup is a complete meal but pairs wonderfully with sides. Serve it in a deep bowl garnished with extra shredded cheese, fresh parsley, and a crack of black pepper. For dipping, offer warm, crusty bread like a baguette or sourdough. A simple side salad with a tangy vinaigrette helps cut through the richness. For a fun twist, serve the soup in a bread bowl.
How-to Summary
Brown beef and set aside. Sauté onion and garlic in butter, then make a roux with flour. Add broth and potatoes; simmer until tender. Stir in beef, cream, and paprika. Finish by gradually melting in cheddar cheese. Season and garnish.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but for best texture, prepare the soup up to the point before adding the cream and cheese. Store the base in the fridge for 1-2 days. Reheat gently, then stir in the cream and cheese just before serving.
How can I make this soup thicker? For a thicker consistency, you can mash some of the softened potatoes against the side of the pot with a fork before adding the cream. Alternatively, create a slurry with 1 extra tablespoon of flour and 2 tbsp of cold water, then whisk it into the simmering soup.
What can I use instead of heavy cream? Half-and-half or whole milk can be substituted, but the soup will be less rich and creamy. To prevent curdling, ensure the soup is not boiling when you add these substitutes.
Can I freeze this cheesy potato soup? Freezing is not recommended. Dairy-based soups with potatoes can separate and become grainy when thawed and reheated, resulting in a poor texture.
Can I use a different type of cheese? Absolutely. For a similar melt, try Colby Jack, Monterey Jack, or a Gouda. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that can make the soup less smooth.
Common Mistakes to Avoid
- Adding cheese to boiling soup: This can cause the cheese to separate and become oily. Always reduce the heat to low before adding cheese.
- Undercooking the roux: Not cooking the flour and butter mixture for a full 1-2 minutes will leave a pasty, raw flour taste in your final soup.
- Overcooking the potatoes: Simmer just until fork-tender. Overcooked potatoes will turn mushy and break apart.
- Using pre-shredded cheese: These cheeses are coated to prevent clumping, which also prevents them from melting smoothly into the soup. Shred your own from a block.
Conclusion
This Cheesy Potato and Beef Soup is the ultimate comfort food, combining savory ground beef, tender potatoes, and a luxuriously creamy cheese broth. By following the step-by-step guide and heeding the common mistakes, you can create a restaurant-quality dish right at home. It’s a forgiving recipe that welcomes customization, yet consistently delivers a satisfying, hearty meal perfect for any chilly day. Gather your ingredients and enjoy the process of creating this classic, crowd-pleasing soup.