Cheesy Beef Potato Soup

Introduction

Cheesy beef potato soup is a comforting and hearty meal perfect for cooler months. Packed with flavorful ingredients like ground beef, tender potatoes, and creamy melted cheese, this soup is sure to become a family favorite. It’s a one-pot recipe that brings warmth to your table and satisfies everyone around it. This wholesome recipe is perfect for lunch or dinner, offering a complete meal with protein, carbs, and cheesy goodness.

Detailed Ingredients with Measures

Ground Beef:

1 pound of ground beef

Onion:

1 medium onion, diced

Garlic:

2 cloves of garlic, minced

Potatoes:

3 large russet potatoes, peeled and cubed

Chicken Broth:

4 cups of chicken broth

Flour:

3 tablespoons of all-purpose flour

Butter:

4 tablespoons of unsalted butter

Milk:

2 cups of whole milk

Cheddar Cheese:

2 cups of shredded sharp cheddar cheese

Salt and Pepper:

To taste

Parsley:

Optional for garnish

Prep Time

Preparing the cheesy beef potato soup takes approximately 15 minutes. The prep work includes chopping the vegetables, cooking the ground beef, and gathering the other ingredients to streamline your cooking process.

Cook Time, Total Time, Yield

The cook time for this recipe is around 30 minutes, giving the ingredients ample time to blend together into a creamy and flavorful soup. Together, the prep and cooking make the total time roughly 45 minutes. This recipe yields about 6 servings, making it ideal for a family meal or leftovers the next day.

Embrace the ease and satisfaction of this cheesy beef potato soup recipe, and enjoy a bowl that’s as rich in flavor as it is in comfort.
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Detailed Directions and Instructions

Step 1: Cook the Beef

– In a large pot or Dutch oven, add the ground beef.
– Cook over medium heat until browned and fully cooked through.
– Drain any excess grease from the beef and set it aside.

Step 2: Prepare the Vegetables

– Chop onions, carrots, and celery into small, bite-sized pieces.
– Peel and cube the potatoes into uniform, small chunks for even cooking.

Step 3: Sauté the Vegetables

– In the same pot used for the beef, add butter and allow it to melt over medium heat.
– Add the chopped onions, carrots, and celery.
– Sauté the vegetables for about 5-7 minutes, stirring occasionally until they soften.

Step 4: Add the Potatoes and Broth

– Add the cubed potatoes to the sautéed vegetables in the pot.
– Pour in the chicken or beef broth, ensuring the potatoes are fully covered with liquid.
– Increase the heat to bring the mixture to a boil.
– Reduce the heat to low and let it simmer until the potatoes are tender, about 10-15 minutes.

Step 5: Blend the Soup

– Use an immersion blender to partially blend the soup. Blend to your desired consistency, leaving some chunks for texture. If you don’t have an immersion blender, transfer a portion of the soup to a regular blender and blend, then return it to the pot.

Step 6: Make the Cheese Sauce

– In a small saucepan, melt butter over medium heat.
– Add the flour and whisk continuously to create a roux. Cook for 1-2 minutes.
– Pour in the milk slowly, whisking constantly to avoid lumps.
– Gradually add shredded cheese, stirring until the cheese melts completely and the sauce is smooth.

Step 7: Combine Everything

– Slowly pour the cheese sauce into the simmering soup pot, stirring continuously to incorporate.
– Add the cooked ground beef back into the soup.
– Season with salt, pepper, and any additional spices to taste.
– Stir everything together and allow the soup to heat through for another 5-10 minutes.

Step 8: Serve

– Ladle the soup into bowls.
– Garnish with additional shredded cheese, crispy bacon bits, or fresh parsley as desired.
– Serve hot with fresh bread or crackers.

Notes

Note on Potatoes

– Use russet or Yukon gold potatoes for a creamier texture. Ensure they are uniformly diced to guarantee even cooking.

Note on Cheese

– Use sharp cheddar cheese for a more pronounced flavor. Avoid pre-shredded cheese, as it may not melt as smoothly due to added anti-caking agents.

Note on Texture

– If you prefer a chunkier soup, reduce the blending process or skip it entirely.

Note on Storage

– Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if the soup thickens too much.

Note on Adjusting Consistency

– If the soup becomes too thick, add a bit more broth or milk to thin it out to your desired consistency.

Note on Toppings

– Optional toppings can include green onions, croutons, or sour cream for added flavor and texture.
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Cook Techniques

Preparing the Ingredients

Begin by ensuring all your vegetables and potatoes are washed, peeled, and chopped to the appropriate sizes. This helps in even cooking and enhances the final texture of the soup.

Sautéing the Beef

Use a large pot or dutch oven to brown the ground beef. Cook the beef thoroughly until no pink remains, breaking it up into small crumbles as it cooks for better texture throughout the soup.

Deglazing the Pot

After browning the beef, take advantage of the flavorful browned bits stuck to the bottom of the pot. Deglaze the pot with broth or liquid to incorporate those flavors into the soup.

Creamy Consistency

To achieve the creamy texture, carefully fold in the cheese and dairy ingredients towards the end of cooking. Stir gently until melted and smooth to avoid curdling.

Simmering for Flavor

Allow the soup to simmer to let the flavors meld together. Stir occasionally to prevent the soup from sticking to the bottom of the pot.

Thickening the Soup

For a thicker consistency, mash a portion of the cooked potatoes right in the pot or add a slurry of flour and water during the cooking process.

Balancing the Seasoning

Taste the soup before serving and adjust the seasoning as needed. Add salt and pepper in small increments, tasting after each addition.

FAQ

Can I use a different type of cheese?

Yes, you can substitute with your preferred type of cheese. Cheddar works best for its melting quality, but other cheeses like Colby or Monterey Jack can also be used.

What type of potatoes are best for this recipe?

Russet potatoes are recommended because they break down easily and help create a thick, creamy texture. However, you can use other types like Yukon Gold if preferred.

Can I make this soup in advance?

Yes, the soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat slowly on the stovetop, stirring occasionally to reincorporate the creaminess.

Can I freeze the soup?

It is not recommended to freeze this soup due to the dairy content, as it may separate and change the texture upon reheating.

How can I make this soup lighter?

To make a lighter version, substitute heavy cream with milk or a non-dairy alternative, and use reduced-fat cheese.

What can I serve with this soup?

This soup pairs well with crusty bread, crackers, or a side salad for a complete meal.

Can I add other vegetables to the soup?

Yes, additional vegetables like carrots, celery, or corn can be included. Be sure to adjust the cooking time based on the vegetables you add.

How can I fix a soup that tastes too salty?

If the soup is too salty, add a bit of cream, milk, or more potatoes to balance out the saltiness.

How do I prevent the cheese from clumping?

To prevent clumping, shred the cheese yourself and add it gradually to the hot soup while stirring constantly. Pre-shredded cheese may contain anti-caking agents that can cause clumping.

What substitutions can I make to accommodate dietary restrictions?

For gluten-free soup, ensure your broth and any thickening agents are gluten-free. Dairy-free options include using non-dairy milk and vegan cheese alternatives.

Conclusion

This Cheesy Beef Potato Soup is a hearty, comforting meal that is perfect for any time of the year. The creamy texture combined with the savory beef and potatoes makes it an irresistible option for lunch or dinner. It’s a simple recipe with wholesome ingredients that will satisfy your hunger and warm your soul. Whether you are cooking for your family or entertaining guests, this soup is guaranteed to be a crowd-pleaser!

More recipes suggestions and combination

Loaded Baked Potato Soup

Try a rich, creamy take on a classic with loaded flavors like bacon, sour cream, and chives.

Cheesy Cauliflower Soup

For a lighter alternative, substitute potatoes with cauliflower while keeping the cheesy goodness.

Beef and Vegetable Stew

Incorporate more hearty vegetables like carrots and celery to bring a fresh twist to your soup.

Bacon Cheeseburger Soup

Combine ground beef, bacon, and cheddar cheese for a soup reminiscent of your favorite burger.

Creamy Ham and Potato Soup

Add diced ham for an extra layer of flavor and an alternative protein source.

Garlic Bread Pairing

Serve your soup with warm, crusty garlic bread as the perfect side for dipping and complementing the meal.

Stuffed Bell Pepper Soup

Transform the soup into a creative mix by including diced bell peppers, filled with beef and tomato-based ingredients.