Baked Garlic Parmesan Potato Wedges
Crispy oven-baked garlic Parmesan potato wedges — easy, flavorful side with tips, variations, and se...
40
total time
6
servings
420 kcal
calories
Introduction
Cheesy Beef and Potato Soup is a comforting, hearty meal that blends savory ground beef, tender potatoes, and melty cheese in a rich, velvety broth. This soup is designed to be both family-friendly and flexible, perfect for weeknight dinners, potlucks, or chilly weekend meals. The combination of browned beef, aromatic onions and garlic, diced potatoes, and a creamy cheddar finish creates layers of flavor and texture that satisfy even the pickiest eaters. In this article you will find an easy, step-by-step recipe, tips for choosing the best ingredients, useful substitutions, make-ahead and storage instructions, nutrition pointers, and frequently asked questions to help you master this dish. The approach balances simplicity with depth: we build a flavorful base by properly browning the beef and softening the vegetables, then simmer until potatoes are tender before finishing with cheese and cream for a luscious mouthfeel. Because the soup is flexible, you can adjust the thickness, spice level, and cheesiness to suit dietary needs or personal taste. We will also explain how to reheat leftovers without losing texture, ways to make the soup lighter, and ideas for garnishes that add color and crunch. Read on to gather ingredients, follow the cooking process, and present a steaming bowl of Cheesy Beef and Potato Soup that looks as good as it tastes.
Ingredients
Ingredients for Cheesy Beef and Potato Soup are straightforward and pantry-friendly. For a family-sized pot serving four to six, you will need about one pound of lean ground beef, three to four medium Yukon Gold or Russet potatoes (peeled and diced), one large yellow onion (finely chopped), two to three cloves of garlic (minced), four cups of low-sodium beef or chicken broth, one cup of whole milk or half-and-half for creaminess, and one to one and a half cups of shredded sharp cheddar cheese. Additional flavor comes from two tablespoons of tomato paste or a quarter cup of crushed tomatoes, one teaspoon of smoked paprika, half a teaspoon of dried thyme, and salt and freshly ground black pepper to taste. For a thicker texture, add two tablespoons of all-purpose flour or cornstarch slurry; for a lighter version, substitute milk for half-and-half or reduce the cheese. Optional mix-ins include frozen corn, sliced carrots, diced celery, or a handful of fresh spinach stirred in at the end. Fresh parsley or chives make an attractive garnish. Keep ingredients at room temperature where specified, and measure cheeses by loosely packing for accurate melt and texture. Below are practical variations and swap suggestions to adapt the recipe to different diets and preferences.
Gathering Ingredients
Before cooking, organize and prepare all ingredients to streamline the process and ensure even cooking. Start by washing and peeling the potatoes; Yukon Golds are ideal for their creamy texture, while Russets break down more and yield a thicker soup. Cut potatoes into uniform half-inch cubes so they cook evenly. Dice the yellow onion finely to release sweetness when sautéed. Mince garlic close to cooking time to preserve its bright flavor. Measure shredded cheddar and set aside at room temperature so it melts smoothly into the soup. If using tomato paste, have it measured and ready; browning tomato paste briefly with the beef adds a subtle sweetness and depth. For the ground beef, choose 85% lean for balance between flavor and fat; drain excess fat if desired to control richness. Prepare any optional vegetables — slice carrots thinly, chop celery, or thaw frozen corn — and store them in small bowls. Fill a measuring cup with broth and warm it slightly; adding warm liquid helps maintain cooking temperature and prevents shock to the potatoes. Arrange tools near your workspace: a heavy-bottomed Dutch oven or large pot, a wooden spoon, a sturdy spatula for browning, a chef’s knife, a cutting board, and a box grater for shredding cheese. Having mise en place reduces stress, speeds up cooking, and improves the final texture of the soup.
Step-by-step Cooking Process
Step-by-step cooking ensures maximum flavor and the right texture for Cheesy Beef and Potato Soup. Begin by heating two tablespoons of oil or butter in a heavy-bottomed pot over medium-high heat. Add the diced onions and sauté for four to five minutes until translucent and slightly golden. Stir in minced garlic for thirty to sixty seconds until fragrant, then push the vegetables to the side and add the ground beef. Break the beef into small pieces and brown it thoroughly, about six to eight minutes, allowing caramelized bits to form on the pot bottom. If using tomato paste, mix it in now and cook for a minute to deepen its flavor. Sprinkle in smoked paprika, thyme, and season with salt and pepper. Sprinkle the flour over the mixture and stir to coat; this helps thicken the broth. Add the diced potatoes and pour in warm broth, scraping up any browned bits from the pot; the fond intensifies the soup’s flavor. Bring to a gentle boil, then reduce heat to a simmer and cook uncovered for about fifteen to twenty minutes, or until potatoes are fork-tender. Stir occasionally to prevent sticking. When potatoes are done, reduce heat to low and slowly stir in milk or half-and-half, followed by shredded cheddar in batches so it melts evenly. Taste and adjust seasoning, then keep warm until serving.
Serving & Final Presentation
Presentation elevates the homey Cheesy Beef and Potato Soup into a memorable meal. Choose shallow bowls to showcase the soup’s creamy surface and visible ingredients like potato cubes and browned beef. Spoon the soup into bowls so each serving gets an even distribution of solids and broth; use a slotted spoon to make sure some of the meat and potatoes sit on top for visual appeal. Add a final sprinkle of shredded sharp cheddar right after plating so it melts slightly and forms strings of cheesy goodness. Finish with a scattering of finely chopped fresh parsley or chives for a pop of green and brightness that contrasts with the rich color of the soup. For texture contrast, present a small pile of crispy cooked bacon bits or toasted croutons on the side, and offer lemon wedges for a subtle brightener — a squeeze of lemon cuts through fat and wakes the flavors. Serve with warm crusty bread or buttered dinner rolls to encourage dipping. Consider individual garnishes for each guest: a swirl of sour cream or a dollop of Greek yogurt for tang, a few drops of hot sauce for heat lovers, or a dusting of smoked paprika for added aroma. Photographing the soup? Capture it at eye level with natural window light, focus on the steam rising, and include a spoon mid-dip to convey warmth and comfort.
Variations & Add-ins
Cheesy Beef and Potato Soup lends itself to many variations that can tailor the dish to different palates and dietary needs. To increase vegetable content and nutrition, add diced carrots, celery, or a cup of frozen peas during the simmer stage. For a southwestern twist, replace smoked paprika with chili powder and cumin, stir in a can of drained black beans, and top with sliced avocado and cilantro. If you prefer a creamier, indulgent texture, swap half the broth for heavy cream and finish with extra cheddar and a touch of cream cheese for silkiness. For a lighter version, use lean ground turkey or chicken and replace half-and-half with low-fat milk, and reduce the cheese quantity. To make it vegetarian, substitute crumbled tempeh or cooked lentils for the beef and use vegetable broth; add a tablespoon of miso paste for umami depth. Gluten-free eaters can thicken the soup with a cornstarch slurry instead of flour. Cheese options alter character: Gruyère or fontina offer a nuttier richness, while Monterey Jack melts to a smoother consistency. For added herbaceous brightness, stir in chopped dill or basil at the end. Experiment in small batches to find the balance of flavors and textures you enjoy most.
Make-Ahead & Storage
Cheesy Beef and Potato Soup stores and reheats well when handled properly, making it a great make-ahead option for busy weeknights. To refrigerate, cool the soup at room temperature for no more than two hours, then transfer to airtight containers and refrigerate for up to four days. Reheat gently on the stovetop over low to medium heat to prevent the dairy from separating; stir frequently and add a splash of broth or milk if the soup has thickened too much. For longer storage, freeze the soup in portions: use freezer-safe containers or heavy-duty freezer bags, leaving headspace because liquids expand when frozen. Frozen soup keeps for up to three months. Note that potatoes can change texture after freezing and thawing; they may become grainy or mealy. To mitigate this, slightly undercook the potatoes before freezing so they finish cooking when reheated, or puree part of the soup before freezing to preserve creaminess. Avoid freezing soup with added dairy if you prefer optimal texture; instead, freeze the base without milk and cheese, and add dairy when reheating. Label containers with the date and reheating instructions. When thawing, move frozen portions to the refrigerator overnight before reheating, or reheat from frozen over low heat, stirring frequently until evenly hot.
Nutrition & Tips
Understanding nutrition and applying small technique tips can make Cheesy Beef and Potato Soup both satisfying and balanced. A typical bowl (about one and a half to two cups) contains protein from the beef and dairy, carbohydrates from potatoes, and fat from cheeses and possible added creams. To reduce calories and saturated fat, select lean ground beef or swap in ground turkey, use low-fat milk, and trim cheese quantity slightly while relying on bold seasoning to maintain flavor. To increase fiber and micronutrients, add more vegetables such as carrots, celery, spinach, or a cup of lentils. Salt management is important: start with less salt if you use store-bought broth, taste late in cooking, and adjust at the end to avoid over-salting. Achieve ideal texture by cutting potatoes uniformly and avoiding over-stirring once cheese is added; vigorous boiling after dairy addition increases the risk of curdling. If your cheese clumps or the soup separates, remove from heat and whisk in a tablespoon of warm water or broth to smooth it out, or blend until silky. For depth of flavor, brown the beef well and deglaze the pot with a little broth or white wine, scraping up the fond. Use freshly grated cheese rather than pre-shredded for better melt and texture.
Frequently Asked Questions (FAQs)
Frequently asked questions about Cheesy Beef and Potato Soup address common concerns about texture, reheating, and substitutions. Q: Can I make this soup in a slow cooker? A: Yes — brown the beef and sauté onions and garlic first for best flavor, then combine all ingredients in the slow cooker and cook on low for four to six hours until potatoes are tender; add milk and cheese during the last thirty minutes to prevent curdling. Q: How do I prevent the soup from becoming grainy after freezing? A: Slightly undercook the potatoes before freezing, or freeze the base without dairy and add cheese when reheating. Q: Can I use pre-shredded cheese? A: You can, but pre-shredded cheese often contains anti-caking agents that affect melt; freshly shredded cheddar gives a smoother finish. Q: Is there a dairy-free version? A: Yes — use a plant-based milk and dairy-free cheese alternatives, and consider adding a tablespoon of nutritional yeast for savory umami. Q: How thick should the soup be? A: Aim for a ladle-able consistency that is not too watery; adjust with more broth or a cornstarch slurry, and remember cheeses will thicken slightly as they cool. Q: Can I make this gluten-free? A: Replace flour with cornstarch or a gluten-free flour blend to thicken. If you have other questions, experiment with small adjustments and taste as you go.
Cheesy Beef and Potato Soup
Comforting cheesy beef and potato soup with step-by-step instructions, variations, storage tips, and garnish ideas — perfect for weeknights.
total time
40
servings
6
calories
420 kcal
ingredients
- 1 lb ground beef 🐄
- 1 small onion, diced 🧅
- 2 carrots, peeled and diced 🥕
- 2 celery stalks, diced 🌿
- 4 medium potatoes, peeled and cubed 🥔
- 4 cups beef broth 🍖
- 1 tsp garlic powder 🧄
- 1 tsp smoked paprika 🌶
- 1/2 tsp dried thyme 🌿
- 2 cups shredded cheddar cheese 🧀
- 1 cup heavy cream 🥛
- 2 tbsp all-purpose flour (optional, for thickening) 🌾
- Salt and pepper, to taste 🧂
- Fresh parsley or green onions (for garnish) 🌱
instructions
- 1. In a large pot over medium heat, cook the ground beef until it is fully browned. Drain excess fat and set the beef aside on a plate.
- 2. Using the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften.
- 3. Add the cubed potatoes, beef broth, garlic powder, smoked paprika, and dried thyme to the pot. Stir well to combine.
- 4. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until the potatoes become tender when pierced with a fork.
- 5. Lower the heat to a gentle simmer. Return the cooked ground beef to the pot. Stir in the shredded cheddar cheese and heavy cream until the cheese is completely melted and the soup is creamy.
- 6. If you prefer a thicker soup, mix the flour with a few tablespoons of cold water to make a smooth slurry. Slowly stir this mixture into the soup and continue cooking for another 5 minutes, stirring occasionally.
- 7. Taste the soup and season with salt and pepper as needed.
- 8. Serve the soup hot, garnished with chopped fresh parsley or sliced green onions. Enjoy with crusty bread for a hearty meal!
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