Ingredients
Method
- In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion, breaking up the beef as it browns, until fully cooked and the onion is softened, about 8-10 minutes. Drain off any excess grease.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the beef broth, diced potatoes, paprika, kosher salt, and black pepper. Bring to a boil, then reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 15-20 minutes.
- Gradually stir in the shredded cheddar cheese, a handful at a time, allowing each addition to melt completely into the soup before adding more. Stir continuously to prevent clumping.
- Pour in the heavy cream and stir to combine. Let the soup heat through for 3-5 minutes, but do not boil.
- In a small bowl, whisk together the cornstarch and cold water to form a slurry. Slowly pour the slurry into the soup while stirring constantly. Simmer for an additional 2-3 minutes until the soup thickens slightly.
- Ladle the soup into bowls and garnish with fresh parsley and extra shredded cheddar cheese, if desired. Serve hot.
Nutrition
Notes
For a lighter version, substitute half-and-half for heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop. This soup freezes well for up to 2 months, but add the cream and cheese after thawing for best texture. Avoid boiling after adding the cream and cheese to prevent curdling. Use a potato masher to lightly mash some potatoes in the pot for a thicker, heartier soup. Serve with crusty sourdough bread from a local California bakery for a perfect meal.
