Cheesy Beef and Potato Soup Recipe

If you are craving a comforting and satisfying meal that wraps you in a warm hug, this Cheesy Beef and Potato Soup is exactly what you need. Packed with tender ground beef, creamy potatoes, and rich, melty cheddar cheese, every spoonful is a delicious balance of hearty textures and bold flavors. It’s a perfect dish for cooler nights or anytime you want to treat yourself to something both simple and soul-soothing. Plus, it’s so easy to make, you’ll find yourself reaching for this recipe over and over again.

Ingredients You’ll Need

This soup’s magic lies in a short list of simple, well-chosen ingredients that build layers of flavor and texture. Each component plays a vital role—from the savory ground beef and tender Yukon Gold potatoes to the sharpness of cheddar cheese and the velvety richness of heavy cream.

• 1 pound ground beef: Provides a hearty, meaty base full of umami.
• 1 large yellow onion, finely diced (about 1 ½ cups): Adds sweetness and depth as it softens.
• 1 teaspoon garlic, minced: Gives a fragrant kick to brighten the overall flavor.
• 4 cups (32 ounces / 960 g) beef broth: Creates the flavorful liquid foundation.
• 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups): Offer a creamy texture and natural sweetness when cooked tender.
• 1 teaspoon paprika: Brings a subtle smoky warmth and lovely color.
• ½ teaspoon kosher salt: Enhances all the flavors perfectly balanced.
• ¼ teaspoon black pepper, to taste: Adds gentle heat for a little spicy contrast.
• 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish): Melts smoothly to give the soup its signature cheesy richness.
• 1 cup (238 g) heavy whipping cream: Rounds out the soup with a luxuriously creamy finish.
• 1 tablespoon cornstarch: Used to thicken the soup just right.
• 2 tablespoons water: Mixed with cornstarch to create the thickening slurry.
• Parsley, chopped for garnish: Adds fresh color and a hint of herbal brightness.

How to Make Cheesy Beef and Potato Soup

Step 1: Brown the Beef and Soften the Onions

Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and diced onions, breaking the beef apart as it cooks. This step builds the hearty base of your soup with browned meat and softened onions, which provide a naturally sweet contrast. Cook until the beef is fully browned and the onions are translucent, about 8-10 minutes, then drain any excess grease to keep your soup from getting oily.

Step 2: Add Garlic and Build Flavor

Once the beef and onions are ready, stir in the minced garlic and cook for just a minute more. Garlic adds an aromatic depth that will carry throughout the soup, balancing out the rich ingredients ahead.

Step 3: Combine Broth, Potatoes, and Spices

Next, pour in the beef broth, then add the diced Yukon Gold potatoes, paprika, kosher salt, and black pepper. Bring this delicious mix to a gentle boil, then reduce the heat to medium-low and let it simmer. This simmering process softens the potatoes and allows all the flavors to meld beautifully, which should take about 15-20 minutes. You’ll know the soup is ready for the next step when the potatoes are fork-tender.

Step 4: Stir in the Cheddar Cheese

Lower the heat and gradually stir the shredded mild cheddar cheese into the soup a little at a time. It’s important to add the cheese slowly and keep stirring to prevent clumping. This part transforms the broth into a creamy, cheesy dream and is really where the soul of this Cheesy Beef and Potato Soup starts to shine.

Step 5: Add Cream and Thicken the Soup

Pour in the heavy whipping cream and stir until fully incorporated, then let the soup warm through for another 3-5 minutes. Meanwhile, create a cornstarch slurry by mixing the cornstarch with water. Slowly stream the slurry into the soup, stirring continuously, and continue simmering until the soup thickens just right, which takes about 2-3 minutes. This final touch ensures your soup has that perfect, luscious consistency.

Step 6: Garnish and Serve

Finish by sprinkling chopped parsley and extra shredded cheese on top before serving. These garnishes provide fresh visuals and a sprinkle of flavor contrast that make every bowl truly inviting.

How to Serve Cheesy Beef and Potato Soup

Garnishes

Fresh chopped parsley adds a lovely, bright note that cuts through the richness of the soup. A little extra shredded cheddar cheese on top melts beautifully on each serving and creates a tempting, cheesy crust on the spoon. If you like a bit of a spicy touch, a pinch of smoked paprika or crushed red pepper flakes can add a nice heat.

Side Dishes

This soup pairs wonderfully with crusty bread for dipping—think a warm baguette or garlic bread. A crisp green salad with a tangy vinaigrette also balances the creaminess and beefy flavors perfectly, making the meal feel complete and fresh.

Creative Ways to Present

Serve the soup in rustic bread bowls for a fun and cozy presentation that impresses guests. You can also swirl in a dollop of sour cream or a spoonful of caramelized onions on top for extra indulgence. For a kid-friendly option, add small croutons or cheddar cheese crackers to the side for dipping.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cheesy Beef and Potato Soup in an airtight container and refrigerate. It will stay delicious and fresh for up to 3-4 days, which makes it an excellent option for easy lunches or quick dinners during the week.

Freezing

This soup freezes well, but keep in mind that the texture of the potatoes may soften further after freezing. If you plan to freeze, store the soup in portion-sized freezer-safe containers or heavy-duty freezer bags and use within 2 months for the best taste.

Reheating

Reheat the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking or scorching. You may need to add a little extra broth or cream to loosen the texture, as it can thicken in the fridge or freezer. Avoid microwaving at high power to keep the soup creamy and smooth.

FAQs

Can I use a different type of cheese?

Absolutely! While mild cheddar is classic for this soup, feel free to experiment with sharp cheddar, Monterey Jack, or even a smoky gouda for a unique twist. Just make sure the cheese melts well for that creamy texture.

What potato variety works best?

Yukon Gold potatoes are ideal because they hold their shape while becoming tender and have a naturally buttery flavor. Russet potatoes can work too but may break down more, resulting in a thicker soup.

Is it possible to make this soup vegetarian?

You can swap out the ground beef for plant-based crumbles and use vegetable broth instead of beef broth. Also, check that your cheese and cream are vegetarian-friendly. The flavor profile will be different but still delicious!

Can I make this soup spicy?

Definitely! Add some cayenne pepper, chili flakes, or hot sauce to the soup to turn up the heat without overpowering the cheesy, comforting flavors.

How do I get the soup thick without cornstarch?

If you prefer not to use cornstarch, you can let the soup simmer longer to reduce and thicken naturally or mash some of the cooked potatoes into the broth to create a creamier texture.

Final Thoughts

This Cheesy Beef and Potato Soup is one of those recipes that feels like a warm hug after a long day. It’s simple enough to make on a busy night but impressive enough to share with friends and family. Give it a try, and you might just find it becoming a new favorite comfort food in your kitchen.

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