Cheesy Beef & Potato Soup

Cheesy beef & potato soup always takes me back to winter weekends when my kids would come in from playing outside with rosy cheeks and chilly fingers so I’d have a big pot of this soup simmering on the stove ready to warm everyone up from the inside out. The aroma of beef browning and cheese melting into the broth would pull everyone straight to the kitchen and it still does to this day.

This soup came together one afternoon when I didn’t feel like running to the store so I used what I had – ground beef, potatoes, broth, and cheese – and what resulted was a thick hearty meal-in-a-bowl that has since become one of our cold-weather staples and I can’t wait for you to try it.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground beef – Adds hearty richness and makes the soup filling and protein-packed.
• Potatoes – Provide soft texture and bulk that soaks up the flavor of the broth.
• Onion – Adds savory depth and a subtle sweetness when sautéed.
• Garlic – Infuses the broth with aromatic flavor.
• Cheddar cheese – Melts into the soup for a creamy and cheesy finish.
• Beef broth – The flavorful base that ties everything together.
• Milk or cream – Adds a silky texture and richness to the broth.
• Butter – Used to sauté the aromatics and build flavor.
• All-purpose flour – Helps thicken the soup to a creamy consistency.
• Salt and pepper – To enhance and balance all the flavors.
• Fresh parsley – For a pop of color and freshness before serving.

Tools You’ll Need

• Large pot or Dutch oven – For cooking the entire soup in one pot and evenly heating all the ingredients.
• Wooden spoon or spatula – Perfect for stirring the beef and scraping up browned bits.
• Ladle – Makes serving the soup neat and easy.
• Knife – For chopping the potatoes onions and garlic.
• Cutting board – A safe and clean surface to prep all the vegetables.
• Cheese grater – To freshly shred the cheddar cheese which melts better than pre-shredded.
• Measuring cups & spoons – To ensure the broth and flour are balanced just right.

Instructions

Step 1:

I start by browning the ground beef in a large pot over medium heat breaking it apart with a wooden spoon until it’s fully cooked and slightly crispy then I transfer it to a bowl and set it aside.

Step 2:

In the same pot I melt the butter and sauté the chopped onion and garlic until soft and fragrant which usually takes about 3 to 4 minutes.

Step 3:

Then I sprinkle the flour over the onion and garlic mixture and stir it well to form a quick roux which helps thicken the soup as it simmers.

Step 4:

Next I slowly whisk in the beef broth making sure to scrape up any browned bits from the bottom of the pot then I add the diced potatoes and bring everything to a gentle boil.

Step 5:

Once the soup is boiling I reduce the heat and let it simmer uncovered until the potatoes are fork-tender which usually takes around 12 to 15 minutes.

Step 6:

I return the cooked ground beef to the pot and stir in the milk or cream letting it warm through before I add the shredded cheddar cheese in small handfuls stirring constantly until melted and smooth.

Step 7:

To finish I season the soup with salt and black pepper to taste then I serve it hot garnished with more cheddar and a sprinkle of fresh parsley.

Tips

If you like a thicker soup I sometimes mash a few of the potatoes directly in the pot to naturally thicken the broth. I also recommend using sharp cheddar for the best flavor and if you want to lighten it up try using half-and-half instead of heavy cream. Leftovers reheat beautifully the next day!

Ways to Serve

I love serving this soup with warm crusty bread or a buttery biscuit on the side. It also pairs well with a crisp green salad to balance out the richness. For a heartier meal try adding a handful of frozen corn or peas during the last few minutes of simmering.

Frequently Asked Questions

Can I freeze Cheesy Beef & Potato Soup?

Yes but I recommend freezing it before adding the cheese and milk then reheating and finishing with cheese once thawed.

What kind of potatoes work best in Cheesy Beef & Potato Soup?

Yukon gold or russet potatoes hold up well and give the soup a creamy texture.

Can I make Cheesy Beef & Potato Soup vegetarian?

You can substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef broth.

Can I make Cheesy Beef & Potato Soup in a slow cooker?

Yes just brown the beef and onions first then add everything to the slow cooker and cook on low for 6 to 8 hours or until potatoes are tender then stir in the cheese and milk at the end.

See You in the Kitchen

I hope you give this cheesy beef & potato soup a try! It’s one of my go-to comfort dishes especially when the weather turns chilly and I’d love to hear how it turns out for you. Leave a comment or tag me with your bowl of cozy goodness!

Happy Cooking!

Print