What could be more comforting on a chilly evening than a steaming bowl of Cheesy Beef and Potato Soup? This hearty and soul-warming dish is the perfect answer when you need something filling, creamy, and packed with flavor. Cheesy Beef and Potato Soup is exactly what it sounds like: tender golden potatoes, savory ground beef, rich cheddar, and a touch of cream, all coming together for a soup that’s as satisfying as it is easy to make. Whether you’re feeding a hungry crowd or just craving some cozy comfort, this is the recipe that delivers every single time.

Cheesy Beef and Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cheesy Beef and Potato Soup comes from a few simple ingredients that create complex flavors together. Each element has a job to do—adding richness, creaminess, or a pop of freshness that makes every bite sing.

Ground beef: Adds hearty protein and a savory depth that anchors the soup.
Yellow onion: Delivers subtle sweetness and a fantastic aroma to the base.
Garlic: Brings in warmth and classic homestyle flavor with just the right punch.
Beef broth: The liquid gold that infuses the soup with meaty richness.
Yukon Gold potatoes: These potatoes get beautifully creamy while holding their shape—perfection!
Paprika: Just a little gives gentle warmth and a lovely color.
Kosher salt: Balances out all the savory flavors while allowing you to season to taste.
Black pepper: Adds that irresistible finishing pop of spice.
Cheddar cheese: Mild cheddar melts seamlessly, giving that signature creamy, cheesy vibe.
Heavy whipping cream: Rounds everything out for a luxurious texture.
Cornstarch: A quick thickener to give the soup just the right consistency.
Water: Used to make a cornstarch slurry, ensuring a silky soup with no lumps.
Parsley: Fresh, vibrant green garnish to brighten up every bowl.

How to Make Cheesy Beef and Potato Soup

Step 1: Cook the Ground Beef and Onions

Start by placing your ground beef and finely diced onions in a large pot or Dutch oven set over medium heat. As the beef browns, break it apart so you get small, tender morsels in every spoonful of soup. Let it cook until the meat is no longer pink and the onions are beautifully soft and fragrant—this usually takes about 8 to 10 minutes. Don’t forget to drain off any excess grease at this stage, so your soup isn’t overly rich.

Step 2: Add the Garlic

Next, stir in the minced garlic and let it cook for about a minute. You’ll know it’s ready when your kitchen smells absolutely incredible and the garlic’s aroma softens. This quick sauté releases the garlic’s flavor without overwhelming the soup.

Step 3: Bring on the Broth, Potatoes, and Spices

Now pour in the beef broth, followed by the diced Yukon Gold potatoes, paprika, salt, and pepper. Give everything a good stir so the potatoes are fully submerged. Bring the whole pot to a gentle boil, then reduce the heat to medium-low. Let the soup simmer for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. The potatoes are key for making Cheesy Beef and Potato Soup so satisfyingly hearty.

Step 4: Stir in the Cheddar Cheese

Here comes the fun part—cheese! Gradually add your shredded mild cheddar a handful at a time, stirring well after each addition. This prevents the cheese from clumping and ensures it melts smoothly into the soup, turning everything melty, creamy, and downright irresistible.

Step 5: Pour in the Heavy Cream

Next up is the heavy whipping cream. Add it in and stir until the whole pot takes on a luscious, creamy color and silky texture. Let the soup gently heat through for another 3 to 5 minutes—don’t let it boil, or the cream can separate.

Step 6: Thicken with Cornstarch Slurry

Mix the cornstarch and water in a small bowl to make a slurry, then slowly pour it into the soup while stirring constantly. Let the soup simmer for an additional couple of minutes. You’ll see it magically thicken to the perfect consistency for a spoon-coating, cozy bowl of Cheesy Beef and Potato Soup.

Step 7: Garnish and Serve

Ladle the soup into bowls, topping each with more shredded cheddar and a sprinkle of chopped parsley. Serve it piping hot—you’re officially in comfort food heaven!

How to Serve Cheesy Beef and Potato Soup

Garnishes

The right garnish transforms Cheesy Beef and Potato Soup into something extra special. A scatter of fresh parsley brings color and freshness, while an extra handful of cheddar cheese on top turns each bowl into a melty, cheesy dream. If you’re feeling adventurous, try crumbled bacon or a swirl of sour cream for even more richness.

Side Dishes

This cozy soup is hearty enough to be a meal on its own, but it also loves a little company. Serve it with warm, crusty bread for dunking, a crisp green salad for a bit of crunch, or buttery biscuits for soaking up every last drop. Even simple saltine crackers can make this Cheesy Beef and Potato Soup shine brighter.

Creative Ways to Present

Want to impress your guests? Serve Cheesy Beef and Potato Soup in small bread bowls or mini soup crocks. For an extra touch, top with spirals of fried potato skins or a sprinkle of smoked paprika. You could even set up a small topping bar with chives, crispy onions, or hot sauce, letting everyone customize their bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Beef and Potato Soup keeps wonderfully in the fridge. Let the soup cool completely before transferring to airtight containers. It should stay fresh and delicious for up to four days—perfect for lunches or a speedy reheat dinner.

Freezing

While you can freeze this soup, keep in mind that soups with potatoes and dairy may change in texture once thawed. For best results, ladle the cooled soup into freezer-safe containers, leaving a little room at the top for expansion. It’ll keep well for up to 2 months. When you’re ready to enjoy it, thaw in the refrigerator overnight.

Reheating

Reheat Cheesy Beef and Potato Soup gently on the stovetop over low heat, stirring frequently to prevent the cheese and cream from separating. If the soup seems too thick, a splash of broth or milk will bring it right back to its perfect, creamy self. The microwave works in a pinch—just use low power and stir every minute or so.

FAQs

Can I use a different type of cheese?

Absolutely! While mild cheddar is classic for Cheesy Beef and Potato Soup, you can experiment with sharp cheddar, Monterey Jack, or even a touch of smoked Gouda for a unique twist.

What other potatoes work in this recipe?

If you don’t have Yukon Gold potatoes, russet potatoes will do the trick. Just know they might break down a bit more, making the soup thicker and even creamier.

Is it possible to make this soup lighter?

Yes! For a lighter version of Cheesy Beef and Potato Soup, you can swap heavy cream with half and half, or even whole milk. Just be aware the soup will be a little less rich.

How can I make Cheesy Beef and Potato Soup gluten-free?

No problem—the recipe is already gluten-free as long as your beef broth doesn’t contain any wheat-based thickeners. Always double-check store-bought broth labels.

Can I add extra veggies?

Go for it! Diced carrots or celery can be added when you sauté the onions, and frozen corn or peas stirred in near the end make great additions to this already flavorful Cheesy Beef and Potato Soup.

Final Thoughts

If you’re looking for a new favorite family dinner or simply want something deeply satisfying, you have to try Cheesy Beef and Potato Soup. Every spoonful is a creamy, cheesy hug—seriously irresistible. Grab a pot and let the comfort begin!

Cheesy Beef and Potato Soup Recipe

★★★★★

5.2 from 9 reviews

Author: anna
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Cheesy Beef and Potato Soup is a comforting and hearty dish that is perfect for a cozy night in. This creamy soup is loaded with tender potatoes, flavorful ground beef, and gooey cheddar cheese, making it a satisfying meal on its own.

Instructions

Cook ground beef and onions: To a large pot or Dutch oven over medium heat, add ground beef and onions. Cook, breaking the beef apart as it browns, until it is fully cooked and the onion is softened (8-10 minutes). Drain excess grease.
Add garlic: Add the garlic and cook for 1 more minute.
Stir in broth, potatoes, paprika, salt, and pepper. Simmer: Stir in the broth, potatoes, paprika, salt, and pepper. Bring the mixture to a boil. Then, reduce heat to medium-low. Let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Stir in cheese: Gradually stir in the shredded cheddar cheese, a little at a time, allowing it to melt fully into the soup, stirring continuously to avoid clumping.
Pour in heavy cream: Pour in the heavy cream and stir well to combine. Let the soup heat through for another 3-5 minutes.
Pour in cornstarch slurry: In a small bowl, mix the cornstarch with water. Slowly pour in the cornstarch slurry while continuously stirring the soup. Allow the soup to simmer for an additional 2-3 minutes until it thickens.
Garnish and serve: Garnish with parsley and extra cheese before serving.

Notes

You can customize this soup by adding in your favorite vegetables like carrots or peas.
For extra richness, you can use a combination of different cheeses in the soup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American