Ingredients
Scale
- 1 lb ground beef (about 450 g) 🥩
- 1 large yellow onion, finely diced (about 1½ cups) 🧅
- 1 tsp minced garlic 🧄
- 4 cups (32 oz / 960 ml) beef broth 🍲
- 2 lb Yukon Gold potatoes, peeled and diced (about 4 cups) 🥔
- 1 tsp paprika 🌶️
- ½ tsp kosher salt 🧂
- ¼ tsp black pepper, or to taste 🌶️
- 1½ cups (about 170 g) mild cheddar, shredded 🧀
- Extra shredded cheddar for garnish 🧀
- 1 cup (240 ml) heavy whipping cream 🥛
- 1 tbsp cornstarch 🌽
- 2 tbsp water 💧
- Fresh parsley, chopped for garnish 🌿
Instructions
- Heat a large pot over medium heat; add ground beef and diced onion and cook 8–10 minutes until beef is browned and onion is softened, then drain excess grease.
- Add minced garlic and cook 1 minute, stirring so it doesn’t burn.
- Stir in beef broth, diced potatoes, paprika, salt and pepper; bring to a boil, then reduce to medium-low and simmer 15–20 minutes until potatoes are fork-tender.
- Reduce heat to low and gradually add shredded cheddar a handful at a time, stirring constantly until smooth.
- Pour in heavy cream and stir to combine; heat 3–5 minutes on low without boiling vigorously.
- Whisk cornstarch with water to make a slurry, slowly stir into simmering soup and cook 2–3 minutes until thickened.
- Taste and adjust seasoning, then serve hot topped with extra cheddar and chopped parsley.