Ingredients
Method
- In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion, breaking the beef into crumbles, until the beef is browned and the onion is soft, about 8 to 10 minutes. Drain off any excess fat.
- Add the minced garlic and cook for 1 more minute, stirring constantly.
- Stir in the beef broth, diced potatoes, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer until the potatoes are fork-tender, about 15 to 20 minutes.
- Gradually add the shredded cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and the soup is smooth.
- Pour in the heavy cream and stir to combine. Heat the soup through for 3 to 5 minutes, but do not let it boil.
- In a small bowl, whisk the cornstarch with the water to create a slurry. Slowly drizzle the slurry into the soup while stirring constantly. Let the soup simmer for 2 to 3 minutes until it thickens slightly.
- Serve the soup hot, garnished with chopped parsley and extra shredded cheese if desired.
Nutrition
Notes
For a lighter version, substitute half-and-half for heavy cream and reduce the cheese to 1 cup. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove, adding a splash of broth if needed. This soup can be made ahead and frozen for up to 3 months, but thaw overnight in the fridge before reheating. Avoid boiling after adding the cream to prevent curdling. For extra richness, top with a dollop of sour cream or crispy bacon bits. Serve with crusty sourdough bread for dipping.