Cheesy Beef And Potato Soup

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients but still tastes rich and filling. The ground beef adds plenty of savory flavor, while the potatoes make the soup extra hearty. I also like how the cheddar cheese melts right into the broth and gives the soup a smooth, creamy finish.

Another reason I keep coming back to this recipe is how easy it is to make in one pot. I can cook the beef, simmer the potatoes, and finish the soup with cheese and cream without making a huge mess in the kitchen. It is also a great recipe for family dinners because it makes a generous batch and reheats well.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 large yellow onion, finely diced
1 teaspoon garlic, minced
4 cups beef broth
2 pounds Yukon Gold potatoes, peeled and diced
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper, or to taste
1 ½ cups mild cheddar cheese, shredded, plus more for garnish
1 cup heavy whipping cream
1 tablespoon cornstarch
2 tablespoons water
parsley, chopped, for garnish

Directions

I start by adding the ground beef and diced onion to a large pot or Dutch oven over medium heat. I cook them together for about 8 to 10 minutes, breaking the beef apart as it browns, until the meat is fully cooked and the onion is soft. Then I drain any excess grease.

Next, I stir in the minced garlic and let it cook for about 1 minute so it becomes fragrant.

After that, I add the beef broth, diced potatoes, paprika, salt, and black pepper. I bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.

Once the potatoes are soft, I gradually stir in the shredded cheddar cheese a little at a time. I keep stirring so the cheese melts smoothly into the soup without clumping.

Then I pour in the heavy whipping cream and stir everything well. I let the soup heat through for another 3 to 5 minutes.

In a small bowl, I mix the cornstarch and water to make a slurry. I slowly pour it into the soup while stirring continuously. I let the soup simmer for 2 to 3 more minutes, until it thickens slightly.

To finish, I garnish the soup with chopped parsley and extra cheese, then serve it warm.

Servings And Timing

I get 8 servings from this recipe, which makes it a great choice for a family meal or for saving leftovers for later. I also like that it comes together in about 40 minutes, so it feels manageable even on a busy day.

Preparation and cooking time together take around 40 minutes total.

Servings: 8
Total time: 40 minutes

Variations

I sometimes switch up this soup depending on what I have on hand. For a sharper flavor, I use medium or sharp cheddar instead of mild cheddar. When I want a little extra color and sweetness, I add diced carrots along with the onions.

I also like adding a bit of heat with crushed red pepper flakes or a pinch of cayenne. If I want an even thicker soup, I mash a few of the cooked potatoes directly in the pot before adding the cheese. For a more loaded potato soup feel, I top each bowl with crispy bacon, green onions, or a dollop of sour cream.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. The soup thickens as it sits, which I actually like, but I sometimes stir in a small splash of broth or milk before reheating to loosen it up.

For reheating, I warm it gently on the stovetop over low heat, stirring often so the cheese and cream stay smooth. I can also reheat individual portions in the microwave in short intervals, stirring between each one, until the soup is hot all the way through.

I do not usually freeze this soup if I want the best texture, since dairy-based soups can separate after thawing, but it can still be frozen if needed.

FAQs

Can I Use A Different Type Of Potato?

I can use russet potatoes or red potatoes if that is what I have. I like Yukon Gold potatoes best because they stay tender and creamy without falling apart too much.

Can I Make This Soup Ahead Of Time?

Yes, I can make it ahead and store it in the refrigerator until I am ready to serve it. I find the flavor gets even better after the soup has had a little time to sit.

Why Should I Add The Cheese Slowly?

I add the cheese gradually because it helps it melt smoothly into the soup. If I dump it in all at once, I find it is more likely to clump instead of blending evenly.

How Do I Make The Soup Thicker?

I use the cornstarch slurry to help thicken the soup, and I can also mash some of the cooked potatoes in the pot. Both methods give the soup a richer and heartier texture.

What Can I Serve With Cheesy Beef And Potato Soup?

I like serving it with crusty bread, dinner rolls, or a simple green salad. It also pairs really well with a toasted sandwich for an even more filling meal.

Conclusion

This cheesy beef and potato soup is one of those easy comfort food recipes I like to keep on repeat. It is creamy, hearty, full of flavor, and simple enough for a weeknight dinner. I love how the beef, potatoes, cheese, and cream come together in one cozy bowl, and I find it is always a satisfying meal to share.

Print