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The Boat Shed Kitchen

Cheesy Beef and Potato Soup

This Cheesy Beef and Potato Soup is the ultimate cozy bowl of comfort. Packed with ground beef, tender Yukon Gold potatoes, and plenty of melted cheddar cheese, it’s hearty, creamy, and full of flavor. Perfect for chilly nights when you crave something warm and satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 large yellow onion finely diced (about 1 ½ cups)
  • 1 teaspoon garlic minced
  • 4 cups 32 ounces / 960 g beef broth
  • 2 pounds Yukon Gold potatoes peeled and diced (about 4 cups)
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper to taste
  • 1 ½ cups 169.5 g mild cheddar cheese, shredded (plus more for garnish)
  • 1 cup 238 g heavy whipping cream
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Parsley chopped for garnish

Method
 

  1. In a large pot or Dutch oven, cook ground beef and onions over medium heat until beef is browned and onions are soft, 8–10 minutes.
  2. Drain grease.
  3. Stir in garlic and cook for 1 minute.
  4. Add broth, potatoes, paprika, salt, and pepper. Bring to a boil, reduce heat, and simmer 15–20 minutes until potatoes are tender.
  5. Gradually stir in cheese until fully melted.
  6. Add heavy cream and heat for 3–5 minutes.
  7. Mix cornstarch with water, stir into soup, and simmer 2–3 minutes until thickened.
  8. See full steps with tips & photos → https://theboatshedcafe.com/cheesy-beef-and-potato-soup/

Notes

  • Yukon Gold potatoes add a buttery texture, but russets work too.
  • For extra flavor, use sharp cheddar or a mix of cheeses.
  • Leftovers reheat well, but add a splash of broth or milk if too thick.