If you are craving a comforting, hearty meal that perfectly blends creamy, cheesy richness with the satisfying earthiness of potatoes and savory ground beef, then this Cheesy Beef and Potato Soup is your new best friend in the kitchen. This soup has all the warmth and hominess you could want on a chilly day, offering layers of flavor and a velvety texture that hugs you from the inside out. The Cheesy Beef and Potato Soup is not just a dish; it’s a delicious hug in a bowl that’s quick enough for a weeknight and special enough to serve guests.

Cheesy Beef and Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first step to making a spectacular Cheesy Beef and Potato Soup. Each item plays an essential role, from the savory ground beef that adds depth to the broth, to the Yukon Gold potatoes which bring a creamy texture and beautiful color to the soup.

1 pound ground beef: the hearty protein base that flavors the soup deeply.
1 large yellow onion, finely diced: adds sweetness and aromatic depth.
1 teaspoon garlic, minced: gives a punch of savory warmth.
4 cups (32 ounces) beef broth: the flavorful liquid that ties all ingredients together.
2 pounds Yukon Gold potatoes, peeled and diced: create a creamy, tender body for the soup.
1 teaspoon paprika: brings subtle smokiness and color.
½ teaspoon kosher salt: enhances all the flavors perfectly.
¼ teaspoon black pepper: adds a gentle heat without overpowering.
1 ½ cups mild cheddar cheese, shredded: melts into irresistible creaminess and cheesy goodness.
1 cup heavy whipping cream: enriches the broth for a luscious texture.
1 tablespoon cornstarch: used to thicken the soup to the perfect consistency.
2 tablespoons water: combined with cornstarch to create a slurry for thickening.
Parsley, chopped for garnish: adds a fresh, vibrant touch when serving.

How to Make Cheesy Beef and Potato Soup

Step 1: Cook the Ground Beef and Onions

Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and the finely diced yellow onion, cooking them together while breaking the beef apart with a spoon. Cook until the beef is no longer pink and the onions turn soft and translucent, about 8-10 minutes. Be sure to drain any excess grease to keep the soup from becoming too oily.

Step 2: Add Garlic for Flavor

Once the beef and onions are ready, stir in the minced garlic and let it cook for about a minute. This short step releases the garlic’s fragrance and adds another layer of savory richness to the base of your soup.

Step 3: Combine Broth, Potatoes, and Seasonings

Next, pour in the beef broth and add the diced Yukon Gold potatoes, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 15-20 minutes. Keep an eye on the potatoes as you want them soft enough to bite into, but not falling apart.

Step 4: Melt in the Cheese

Slowly add the shredded cheddar cheese to the soup, stirring continuously to ensure it melts smoothly and doesn’t clump up. This step transforms the broth into a creamy and luscious base that is the heart and soul of this soup.

Step 5: Stir in the Heavy Cream

Pour the heavy whipping cream into the pot and stir well to blend it evenly throughout the soup. Allow the soup to heat through for another 3 to 5 minutes, which will give it a luxuriously rich texture.

Step 6: Thicken with Cornstarch Slurry

In a small bowl, combine the cornstarch and water to create a slurry. Slowly stir this mixture into the soup while keeping the pot on a gentle simmer. Let it cook for 2-3 more minutes until the soup thickens to your desired consistency, making it perfect for ladling.

Step 7: Garnish and Serve

Before serving, sprinkle freshly chopped parsley and a little extra shredded cheddar on top. This final touch adds brightness and a pop of color that makes the Cheesy Beef and Potato Soup even more inviting.

How to Serve Cheesy Beef and Potato Soup

Garnishes

Fresh parsley is a classic garnish that adds a lovely herbal note and vibrant hue to your soup. For an extra cheesy punch, a few more shreds of cheddar sprinkled on top right before serving lets guests enjoy bursts of gooey cheese in every spoonful.

Side Dishes

Pair your Cheesy Beef and Potato Soup with crusty bread or soft dinner rolls for dipping. A crisp green salad with a tangy vinaigrette also complements the creamy richness of the soup beautifully, balancing the meal out.

Creative Ways to Present

Consider serving the soup in individual bread bowls for a rustic, cozy presentation that feels extra special. You can also top individual bowls with crispy bacon bits or a dollop of sour cream to add layers of flavor and texture your guests will love.

Make Ahead and Storage

Storing Leftovers

Once your Cheesy Beef and Potato Soup has cooled to room temperature, transfer it to an airtight container and refrigerate. It will keep well for 3 to 4 days, making it an excellent option for quick lunches or dinners later in the week.

Freezing

This soup freezes beautifully. Be sure to cool it completely, then pour it into freezer-safe containers or heavy-duty freezer bags. For best quality, consume within 2-3 months. When ready, thaw overnight in the fridge before reheating.

Reheating

Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. If it seems too thick after reheating, add a splash of broth or cream to bring it back to your perfect consistency. Avoid high heat to prevent the cheese from separating.

FAQs

Can I use a different type of cheese in this soup?

Absolutely! While mild cheddar is classic for this Cheesy Beef and Potato Soup, you can experiment with sharper cheddar, Monterey Jack, or even a blend of cheeses to adjust the flavor profile to your liking.

What if I don’t have Yukon Gold potatoes?

You can substitute with Russet or red potatoes, but keep in mind Yukon Golds have a creamier texture that works wonderfully in soups. Russets tend to break down more, which can make the soup thicker and starchier.

Is it possible to make this soup vegetarian?

Yes, simply swap the ground beef for plant-based meat alternatives or hearty vegetables like mushrooms. Use vegetable broth instead of beef broth to keep it fully vegetarian while maintaining rich flavor.

How can I make the soup spicier?

Add a pinch of cayenne pepper or some chopped jalapeños when cooking the onions and garlic. A dash of hot sauce added while serving also works perfectly to kick up the heat without overshadowing the cheesy goodness.

Can I prepare this soup in a slow cooker?

Definitely! Brown the beef and onions first, then add all ingredients except the cheese, cream, and cornstarch slurry to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the remaining ingredients near the end to prevent curdling.

Final Thoughts

This Cheesy Beef and Potato Soup is one of those recipes that feels like a treasured secret worth sharing endlessly. Its creamy, cheesy, and comforting qualities make it perfect for any occasion when you need a wholesome and satisfying meal. I can’t wait for you to make it your own and enjoy every cozy spoonful with family and friends.

Cheesy Beef and Potato Soup Recipe

★★★★★

5 from 9 reviews

Author: Naomi
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

This Cheesy Beef and Potato Soup is a comforting, hearty dish perfect for chilly days. Combining tender ground beef, creamy Yukon Gold potatoes, and a rich blend of mild cheddar cheese with savory beef broth, this soup offers a delicious and filling meal that’s easy to prepare.

Instructions

Cook ground beef and onions: In a large pot or Dutch oven over medium heat, add the ground beef and diced onions. Cook, breaking apart the beef as it browns, until fully cooked and the onions are softened, about 8 to 10 minutes. Drain any excess grease.
Add garlic: Add the minced garlic to the pot and cook for an additional 1 minute to release its aroma.
Stir in broth, potatoes, and seasonings: Pour in the beef broth, add the diced Yukon Gold potatoes, paprika, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
Incorporate shredded cheese: Gradually add the shredded mild cheddar cheese in small batches, stirring continuously to allow it to melt fully and prevent clumping.
Add heavy cream: Pour in the heavy whipping cream and stir well to combine. Let the soup heat through for another 3 to 5 minutes to meld the flavors.
Thicken soup with cornstarch slurry: In a small bowl, mix the cornstarch with water to make a slurry. Slowly pour the slurry into the soup while stirring constantly. Allow the soup to simmer for an additional 2 to 3 minutes until it thickens to your desired consistency.
Garnish and serve: Remove from heat, garnish the soup with chopped parsley and extra shredded cheddar cheese, then serve hot.

Notes

For a smoother texture, you can partially mash some of the cooked potatoes before adding the cheese.
Adjust seasoning to your taste, adding more salt or pepper if needed.
If you prefer a lighter soup, substitute half-and-half for heavy cream.
Use fresh parsley for the best garnish flavor and appearance.
This soup can be made ahead and reheated; it thickens upon standing, so add a splash of broth or water when reheating if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering
Cuisine: American