Cheesy beef potato soup has a way of making everything feel right in the world. I remember one particularly blustery autumn evening when I was craving something truly comforting, and this soup was the answer. The aroma of savory beef, tender potatoes, and melting cheddar filled my kitchen, promising warmth and satisfaction. This cheesy beef potato soup recipe is so simple, making it an ideal easy cheesy ground beef potato soup for those busy weeknights when you need a hug in a bowl. Let’s get cooking!
Why You’ll Love This Cheesy Beef Potato Soup
- It’s incredibly flavorful with rich beef and savory cheese notes.
- This hearty cheesy beef potato soup comes together in under an hour for a quick dinner.
- Packed with protein from ground beef and wholesome potatoes for a satisfying meal.
- A budget-friendly option that uses common, affordable ingredients.
- The whole family will adore this comforting, creamy soup – it’s a guaranteed hit!
- You get a truly hearty cheesy beef potato soup that warms you from the inside out.
- It’s the perfect meal for chilly evenings or when you just need a bowl of comfort.
Ingredients for Cheesy Beef Potato Soup
Figuring out what ingredients for cheesy beef potato soup you need is the first step to a delicious meal. I always reach for Yukon Gold potatoes because their creamy texture melts perfectly into the soup. You’ll need 2 pounds Yukon Gold potatoes, peeled and diced so they cook evenly. For that rich, savory base, we’ve got 1 pound ground beef and 1 large yellow onion, finely diced. Don’t forget 1 teaspoon garlic, minced for an aromatic kick. The liquid foundation comes from 4 cups beef broth, seasoned with 1 teaspoon paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. For ultimate creaminess and that signature cheesy flavor, we’ll use 1½ cups mild cheddar cheese, shredded and 1 cup heavy whipping cream. To thicken everything up just right, grab 1 tablespoon cornstarch and 2 tablespoons water. A sprinkle of Chopped parsley, for garnish adds a fresh finish.
How to Make Cheesy Beef Potato Soup
Making this creamy beef and potato soup with cheese is simpler than you might think, and the results are incredibly rewarding. Let’s get started on this delicious journey!
- Step 1: Grab your largest pot or Dutch oven and set it over medium heat. Add the 1 pound ground beef and the 1 large yellow onion, finely diced. Cook these together, breaking up the beef with your spoon, until the beef is no longer pink and the onion is softened and translucent, which usually takes about 8–10 minutes. You’ll know it’s ready when the beef is nicely browned and the onions are sweet-smelling. Drain off any excess grease to keep the soup from being too oily.
- Step 2: Toss in the 1 teaspoon garlic, minced. Stir it around with the beef and onions and cook for just about 1 minute more until it’s fragrant. Be careful not to burn the garlic; it happens quickly!
- Step 3: Now, pour in the 4 cups beef broth, the 2 pounds Yukon Gold potatoes, peeled and diced, the 1 teaspoon paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Give everything a good stir to combine all those wonderful flavors. Bring this mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15–20 minutes. You want the potatoes to be fork-tender, meaning a fork slides easily into them without resistance.
- Step 4: Once the potatoes are tender, gradually stir in the 1½ cups mild cheddar cheese, shredded. Keep stirring gently until all the cheese is melted and the soup has a lovely, smooth consistency. This is where the magic starts to happen, turning it into a true cheesy potato soup with beef.
- Step 5: Pour in the 1 cup heavy whipping cream and stir it in until everything is well combined. Let the soup heat through gently for another 3–5 minutes. Avoid boiling it at this stage, as it can cause the cream to separate.
- Step 6: To get that perfect thick, velvety texture, mix the 1 tablespoon cornstarch with the 2 tablespoons water in a small bowl until you have a smooth slurry. Slowly pour this slurry into the soup while stirring constantly. Let it simmer for another 2–3 minutes until the soup visibly thickens.
- Step 7: Ladle the hot soup into bowls. Garnish with fresh Chopped parsley, for garnish and a little extra shredded cheese if you like. Enjoy your delicious bowl of goodness!
Pro Tips for the Best Cheesy Beef Potato Soup
Want to elevate your soup game? I’ve picked up a few tricks over the years that make this cheesy beef potato soup truly exceptional.
- Always start with good quality ground beef; a little fat adds so much flavor.
- Don’t rush the potato simmering time; ensuring they are fork-tender is key for texture.
- For an extra cheesy kick, try adding a bit of Monterey Jack or Gruyere along with the cheddar.
- Make sure to stir the soup constantly when adding the cornstarch slurry to prevent lumps.
What’s the secret to perfect Cheesy Beef Potato Soup?
The real secret to the best cheesy beef potato soup is the combination of quality ingredients and proper simmering. Using Yukon Gold potatoes and not overcooking them ensures a creamy texture. Plus, a gentle simmer after adding the cream and cheese prevents any separation, keeping it smooth and delicious. For more tips on cooking techniques, you can explore our recipe developer’s insights.
Can I make Cheesy Beef Potato Soup ahead of time?
Yes, you absolutely can! You can prepare the soup base (steps 1-3) up to a day in advance. Store it covered in the refrigerator. When you’re ready to serve, gently reheat the base, then add the cheese, cream, and cornstarch slurry just before serving for the best creamy texture.
How do I avoid common mistakes with Cheesy Beef Potato Soup?
A common pitfall is adding the dairy and cheese too early or boiling the soup after, which can cause it to curdle. To avoid your soup being bland, ensure you season it well at each stage and don’t skip the garlic and onion base. If your soup is bland, it might need a touch more salt or a pinch of pepper. Learning about proper seasoning can help, as discussed in our guide to sauces and marinades.
Best Ways to Serve Cheesy Beef Potato Soup
This comforting bowl of ground beef and potato cheese soup is a meal in itself, but it pairs beautifully with a few simple sides to make your dinner complete. For a truly satisfying meal, I love serving it with some crusty bread for dipping into that rich, cheesy broth. Think a warm baguette or some homemade croissant bread – both are perfect for soaking up every last drop!
A simple side salad with a light vinaigrette also offers a refreshing contrast to the soup’s richness. If you’re looking for something a bit heartier, a grilled cheese sandwich is a classic companion that takes this soup experience to the next level. It’s the ultimate comfort food combination for a cozy evening.
Nutrition Facts for Cheesy Beef Potato Soup
Here’s a breakdown of what you can expect in each hearty serving of this delicious soup. It’s packed with flavor and satisfying ingredients, making it a wonderful meal choice.
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g
- Protein: 22g
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 6g
- Sodium: 850mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional aspects of cooking, you might find resources on dietary approaches helpful.
How to Store and Reheat Cheesy Beef Potato Soup
This delicious soup is perfect for making ahead, which is fantastic if you’re planning for cheesy beef potato soup for dinner later in the week or want a truly cheesy beef potato soup quick meal. Once the soup has cooled down completely, which is really important to prevent condensation and bacterial growth in your containers, transfer it into airtight containers. You can store it in the refrigerator for about 3 to 4 days. For longer storage, this soup freezes beautifully for up to 3 months!
When you’re ready to enjoy it again, reheating is simple. On the stovetop, gently warm the soup over low to medium heat, stirring occasionally, until it’s heated through. If it seems a bit thick, you can add a splash of broth or milk. In the microwave, place a serving in a microwave-safe bowl and heat on medium power, stirring every minute or so until it’s piping hot. Remember, if you froze it without the dairy and cheese, add those components after reheating for the best texture and flavor!
Frequently Asked Questions About Cheesy Beef Potato Soup
How to make cheesy beef potato soup with a thicker consistency?
If you prefer a thicker soup, you can simply increase the amount of cornstarch or use an extra tablespoon. Alternatively, you can mash some of the cooked potatoes against the side of the pot before adding the cream and cheese. This releases their starches and naturally thickens the soup, creating a wonderful base for a rich cheesy beef and potato chowder.
Can I add other vegetables to this soup?
Absolutely! This soup is very versatile. I often add diced carrots or celery along with the onions in the first step for extra flavor and nutrients. Some people also like to add a can of drained corn or some frozen peas towards the end of cooking. Feel free to experiment with your favorite veggies to make it your own!
Why is my Cheesy Beef Potato Soup not cheesy enough?
The amount of cheese can be adjusted to your preference! For a more intense cheese flavor, try using a sharper cheddar, or even a blend of cheddar and Monterey Jack or Gruyere. Make sure the soup is warm enough when you add the cheese, and stir gently until it’s fully melted. Don’t boil the soup after adding the cheese, as it can sometimes make the cheese clump or separate. For more ideas on cheese pairings, check out our sweet treats section for inspiration on flavor combinations.
How do I store leftovers of this Cheesy Beef Potato Soup?
Leftovers are fantastic! Once the soup has cooled, store it in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. If you plan to freeze it, it’s best to leave out the dairy and cheese, adding them back in after reheating for the best texture.
Variations of Cheesy Beef Potato Soup You Can Try
This classic soup is fantastic as is, but I love to play around with it! If you’re looking for a slightly different twist, here are a few ideas to make your potato and beef soup cheesy even more exciting. For a lighter take, you can swap the ground beef for ground turkey or chicken, or even make it vegetarian by using plant-based crumbles and vegetable broth. If you’re craving something extra decadent, try making a delicious cheesy beef mashed potato soup by mashing some of the cooked potatoes directly into the broth before adding the cream and cheese. You could also experiment with different cheeses like Monterey Jack or a sharp white cheddar for a new flavor profile. For other hearty meal ideas, consider our dinner recipes.
Print
Hearty Cheesy Beef Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy Cheesy Beef Potato Soup made with ground beef, Yukon Gold potatoes, and melted cheddar cheese. This hearty soup is perfect for a chilly day and easy to make.
Ingredients
- 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
- 1½ cups mild cheddar cheese, shredded
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- Chopped parsley, for garnish
Instructions
- In a large pot or Dutch oven over medium heat, cook the ground beef with diced onion until the beef is browned and the onion is soft, about 8–10 minutes. Drain excess grease.
- Stir in the garlic and cook for 1 minute.
- Add the beef broth, diced potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
- Gradually stir in the shredded cheddar cheese until melted and smooth.
- Pour in the heavy cream and stir to combine. Heat through for 3–5 minutes.
- In a small bowl, mix cornstarch and water to create a slurry. Slowly pour the slurry into the soup while stirring, and simmer for 2–3 minutes until the soup thickens.
- Garnish with chopped parsley and extra cheese before serving.
Notes
- For a lighter version, swap ground beef with ground turkey or chicken.
- Russet or red potatoes can be used instead of Yukon Gold.
- Add sharp cheddar or cream cheese for a different flavor profile.
- A pinch of cayenne or crushed red pepper can add heat.
- Diced carrots or celery can be added for extra vegetables.
- Store cooled soup in an airtight container in the fridge for 3-4 days.
- Reheat on the stovetop or microwave.
- Freeze before adding cheese and cream; add them after reheating for best texture.
- To make it vegetarian, use plant-based ground and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Cheesy Beef Potato Soup, Cheesy beef potato soup recipe, Hearty cheesy beef potato soup, Creamy beef and potato soup with cheese, Easy cheesy ground beef potato soup, Best cheesy beef potato soup, Cheesy potato soup with beef, Ground beef and potato cheese soup, Cheesy beef and potato chowder, How to make cheesy beef potato soup, What ingredients for cheesy beef potato soup, Cheesy beef and potato bake soup, Cheesy beef soup with potatoes, Potato and beef soup cheesy, Beef potato cheese casserole soup, Delicious cheesy beef mashed potato soup, Cheesy beef potato soup for dinner, Cheesy beef potato soup comfort food, Cheesy beef potato soup winter recipe, Cheesy beef potato soup quick meal