Ranch Cheesy Beef and Potato Soup
Ranch Cheesy Beef and Potato Soup is a rich and creamy soup made with ground beef, tender potatoes, cheddar cheese, and ranch seasoning! It’s hearty, comforting, and perfect for an easy family dinner!
Servings: 6 people
Calories: 564kcal
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
Instructions
- In a large pot or Dutch oven over medium heat, add the ground beef and diced onion. Cook, breaking the beef apart as it browns, until the beef is fully cooked and the onion is softened, 8 to 10 minutes. Drain excess grease.
- Add the minced garlic and cook for 1 minute.
- Stir in the beef broth, diced potatoes, paprika, kosher salt, black pepper, and ranch seasoning mix. Bring to a boil, then reduce heat to medium-low. Simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Gradually stir in the shredded cheddar cheese, a little at a time, until fully melted and smooth.
- Pour in the heavy whipping cream and stir well. Let the soup heat through for 3 to 5 minutes.
- In a small bowl, mix the cornstarch and water to make a slurry. Slowly pour it into the soup while stirring constantly. Simmer for 2 to 3 more minutes, or until the soup thickens to your liking.
- Ladle into bowls and top with extra shredded cheddar and chopped parsley or green onions. Serve warm.
Nutrition
Serving: 1portion | Calories: 564kcal