Description
Cheesy Potato and Ground Beef Soup
Ingredients:
1 lb ground beef, 1 small onion (diced), 3 cups diced potatoes, 3 cups chicken or beef broth, 2 cups milk, 2 tablespoons all-purpose flour, 1 ½ cups shredded cheddar cheese, 1 teaspoon garlic powder, ½ teaspoon smoked paprika (optional), salt and pepper to taste, fresh parsley (for garnish).
Instructions:
1. Cook the Ground Beef: In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat and set the beef aside.
2. Sauté the Onions: In the same pot, sauté the diced onion until softened, about 3-4 minutes.
3. Cook the Potatoes: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
4. Prepare the Base: In a small bowl, whisk the milk and flour together until smooth. Slowly stir the mixture into the pot. Simmer for another 5 minutes, stirring constantly, until the soup thickens.
5. Add the Cheese and Beef: Stir in the shredded cheddar cheese, garlic powder, smoked paprika, and cooked ground beef. Continue stirring until the cheese is fully melted and the soup is creamy. Adjust seasoning with salt and pepper.
6. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
This Cheesy Potato and Ground Beef Soup is rich, hearty, and packed with comforting flavors. Perfect for cold evenings or when you’re craving a cozy meal! #CheesySoup #ComfortFood
Step-by-Step Guide
For perfect results, follow these detailed steps. After browning and draining the beef, ensure you get a good fond (browned bits) on the pot bottom. When sautéing the onions, cook them until translucent to build a sweet flavor base. For the potatoes, a consistent 1/2-inch dice ensures even cooking. When adding the milk-flour slurry, pour it in a slow, steady stream while stirring vigorously to prevent lumps. Finally, add the cheese off the heat or on very low heat, stirring constantly to achieve a smooth, velvety melt without breaking the sauce.
Serving Suggestions
This hearty soup is a meal in itself but can be elevated with the right accompaniments. Serve it in a deep bowl with a side of crusty bread or garlic toast for dipping. For a fresh contrast, a simple side salad with a vinaigrette dressing cuts through the richness. Top individual servings with extra shredded cheese, crispy cooked bacon bits, a dollop of sour cream, or sliced green onions. For a fun twist, serve it in a bread bowl.
How-to Summary
Brown beef and set aside. Sauté onions in the same pot. Add potatoes and broth; simmer until tender. Whisk milk and flour, then stir into soup to thicken. Return beef to pot, add cheese and seasonings, and stir until creamy. Garnish and serve.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but for best texture, store it before adding the cheese. Reheat gently and stir in the cheese just before serving to prevent graininess.
How can I thicken the soup if it’s too thin? Create a slurry with 1 more tablespoon of flour and 2 tablespoons of cold milk or broth. Whisk it into the simmering soup and cook for 3-5 minutes.
Can I use a different type of cheese? Absolutely. Monterey Jack, Colby, or a Mexican blend work well. Avoid pre-shredded cheeses with anti-caking agents, as they don’t melt as smoothly.
Is it possible to make this in a slow cooker? Yes. Brown beef and onions first, then add all ingredients except milk, flour, and cheese to the cooker. Cook on low for 6-7 hours. Before serving, stir in the milk-flour slurry and cheese until melted and thickened.
How should I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of milk or broth if the soup has thickened too much.
Common Mistakes to Avoid
- Adding cheese to boiling soup: High heat can cause the cheese to separate and become oily. Always melt cheese over low heat.
- Using pre-shredded cheese: These often contain starches that inhibit smooth melting, leading to a grainy texture. Shred your own cheese from a block.
- Not draining the beef adequately: Excess grease will make the soup oily. Drain thoroughly after browning.
- Overcooking the potatoes: Simmer just until fork-tender. Overcooked potatoes will become mushy and fall apart in the soup.
- Dumping in the milk-flour slurry: Pouring it in too quickly or without constant stirring will create lumps of cooked flour.
Conclusion
This Cheesy Potato and Ground Beef Soup is the epitome of comfort food, combining simple ingredients into a deeply satisfying meal. By following the detailed guide and avoiding common pitfalls, you can create a perfectly creamy, flavorful soup every time. It’s a versatile recipe that welcomes customization and is sure to become a cherished staple in your home cooking repertoire. Enjoy the warmth and comfort it brings to your table.