Name: Ranch Cheesy Beef and Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 large yellow onion, finely diced (about 1 ½ cups); 1 teaspoon garlic, minced; 4 cups (32 ounces / 960 g) beef broth; 2 pounds Yukon Gold potatoes, peeled, diced (about 4 cups diced); 1 teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons dry ranch seasoning mix, about 1 packet; 1 ½ cups (169.5 g) mild cheddar cheese, shredded, plus more for garnish; 1 cup (238 g) heavy whipping cream; 1 tablespoon cornstarch; 2 tablespoons water; Chopped fresh parsley, or green onions, for garnish

Description

Ranch Cheesy Beef and Potato Soup is a comforting dish that’s rich with flavor. With tender potatoes and creamy cheddar, this hearty meal is perfect for busy weeknights.

Ingredients

Scale

1 pound ground beef
1 large yellow onion, finely diced (about 1 ½ cups)
1 teaspoon garlic, minced
4 cups (32 ounces / 960 g) beef broth
2 pounds Yukon Gold potatoes, peeled, diced (about 4 cups diced)
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons dry ranch seasoning mix, about 1 packet
1 ½ cups (169.5 g) mild cheddar cheese, shredded, plus more for garnish
1 cup (238 g) heavy whipping cream
1 tablespoon cornstarch
2 tablespoons water
Chopped fresh parsley, or green onions, for garnish

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Instructions

In a large pot or Dutch oven over medium heat, add the ground beef and diced onion. Cook until the beef is browned and the onion is softened, about 8 to 10 minutes, draining excess grease.
Add minced garlic and cook for 1 minute.
Stir in beef broth, diced potatoes, paprika, kosher salt, black pepper, and ranch seasoning mix. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
Gradually mix in the shredded cheddar cheese until fully melted and smooth.
Pour in the heavy whipping cream and stir. Heat through for 3 to 5 minutes.
In a small bowl, mix cornstarch and water to create a slurry. Pour it into the soup while stirring. Simmer for 2 to 3 minutes until the soup thickens to your preference.
Ladle into bowls and garnish with extra cheddar and chopped parsley or green onions. Serve warm.

Notes

This soup can be stored in the refrigerator for up to 3 days.
For a spicier soup, consider adding diced jalapeños or a dash of hot sauce.
Feel free to substitute the ground beef with ground turkey or chicken if desired.

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 3g
Sodium: 950mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 22g
Cholesterol: 110mg