Description
Craving something warm and filling? This velvety beef and potato chowder combines savory ground beef, tender Yukon Gold potatoes, and gooey cheddar in every spoonful.
Ingredients
Scale
Meat & Aromatics
- 1 lb ground beef
- 1 large yellow onion, finely chopped (about 1½ cups)
- 1 tsp minced garlic
Broth Base & Veggies
- 4 cups beef stock
- 2 lb Yukon Gold potatoes, peeled and cubed (about 4 cups)
- 1 tsp paprika
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Cheesy Goodness
- 1½ cups mild cheddar, shredded (plus extra for topping)
- 1 cup heavy cream
Thickener
- 1 Tbsp cornstarch
- 2 Tbsp cold water
Garnish
- Chopped fresh parsley
Instructions
- Brown the Beef & Onions
- In a large Dutch oven over medium heat, cook the ground beef with the chopped onion. Break the meat into small pieces as it sizzles. When the beef is no longer pink and the onion is tender (about 8–10 minutes), drain off any fat.
- Add Garlic
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Simmer the Potatoes
- Pour in the beef stock, then add the potato cubes, paprika, salt, and pepper. Bring to a gentle boil, then lower the heat to maintain a simmer. Cook until the potatoes are fork‑tender, about 15–20 minutes.
- Melt in the Cheese
- Gradually sprinkle in the shredded cheddar, stirring constantly to ensure it melts smoothly into the broth without clumping.
- Stir in the Cream
- Pour the heavy cream into the pot, stirring until fully incorporated. Let the soup warm through for 3–5 minutes more.
- Thicken the Soup
- In a small bowl, whisk together the cornstarch and cold water to form a slurry. Slowly drizzle it into the simmering soup, stirring continuously. Allow the chowder to bubble gently for 2–3 minutes until it reaches your desired thickness.
- Serve & Garnish
- Ladle the soup into bowls, top with extra shredded cheddar and a sprinkle of fresh parsley, and enjoy immediately!
Notes
Storage Tip: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove. For a freezer‑friendly version, omit the cream and cheese—add them back in when you thaw and warm the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 portion
- Calories: 528kcal