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Cheesy Beef and Potato Soup

Cheesy Beef and Potato Soup for Cozy Comfort on Cold Nights

A heartwarming and creamy Cheesy Beef and Potato Soup, perfect for cold nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Lean Ground Beef Try ground turkey for a lighter option.
  • 1 tbsp Olive Oil Can substitute with vegetable oil.
  • 2 tbsp Butter Margarine works for a dairy-free version.
  • 1 medium Onion Shallots can be a milder substitute.
  • 2 medium Carrots Parsnips can be a tasty alternative.
  • 2 stalks Celery Omit if not available.
  • 2 cloves Garlic Fresh is preferred, but powdered can work.
  • 1 tsp Italian Seasoning Create your own blend for variety.
  • 2 tbsp Flour Cornstarch works for a gluten-free option.
  • 4 cups Chicken or Beef Broth Use vegetable broth for a vegetarian choice.
For the Creamy Finish
  • 2 tbsp Worcestershire Sauce Soy sauce can be an alternative.
  • 1 cup Heavy/Whipping Cream Half-and-half or coconut cream are lighter substitutes.
For the Chunky Additions
  • 3 medium Russet Potatoes Sweet potatoes or Yukon golds can work.
  • 1 cup Corn (Frozen or Fresh) Peas or diced bell peppers can replace if needed.
  • Seasoning Salt & Pepper Custom to your favorite seasoning blend.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. In a large Dutch oven, heat a splash of olive oil over medium-high heat, then add 1 lb of lean ground beef. Sauté for about 8-10 minutes until the beef is browned and no longer pink, breaking it apart with a wooden spoon. Transfer to a plate, drain any excess fat from the pot.
  2. In the same Dutch oven, add a tablespoon of butter along with chopped onion, diced carrots, and celery. Sauté for 5-7 minutes over medium heat until the vegetables are softened and fragrant.
  3. Stir in 2 minced garlic cloves and 1 tsp of Italian seasoning, letting the mixture cook for about 1 minute until fragrant. Sprinkle 2 tbsp of flour over the vegetables, stirring to coat uniformly.
  4. Pour in 4 cups of chicken or beef broth, scraping the bottom of the pot. Add 2 tbsp of Worcestershire sauce and 1 cup of heavy cream, stirring well.
  5. Fold in 3 diced russet potatoes and 1 cup of corn. Bring to a gentle boil, reduce heat to low, cover slightly with a lid, and simmer for about 20 minutes, until the potatoes are tender.
  6. Taste the soup and season with salt and pepper. Cook for an additional few minutes to meld the flavors before serving warm.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on low heat, adding a splash of cream if needed to restore creaminess.

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