Cheesy Beef and Potato Soup: Hearty Comfort in Every Spoonful

In a large soup pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain excess fat if needed.

Sauté Aromatics
Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Simmer the Potatoes
Stir in the diced potatoes and beef broth. Bring to a boil, then reduce the heat and let simmer for 12–15 minutes, or until the potatoes are fork-tender.

Make the Cream Base
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and heavy cream, stirring until the mixture thickens (about 3–5 minutes).

Combine and Melt Cheese
Add the creamy mixture into the soup pot. Stir in the shredded cheddar cheese until melted and smooth. Season with paprika, dried parsley, salt, and black pepper to taste.

Final Touches
Let the soup simmer gently for another 5 minutes, stirring occasionally. Serve hot, garnished with chopped green onions or chives.

Serving and Storage Tips

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