Cheesy Beef and Potato Soup

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I’m not kidding when I say this Cheesy Beef and Potato Soup has become a staple in my kitchen during the colder months. One big pot of this rich, cheesy, beefy comfort food has the magical ability to draw everyone into the kitchen just by its smell. It’s the kind of soup that makes you excited for leftovers because somehow, it gets even better the next day.

The first time I made it, I wanted something cozy and satisfying that didn’t require a ton of effort or obscure ingredients. I had some ground beef in the fridge, potatoes that needed to be used, and a serious craving for cheese. That’s all it took. One simmering session later, I had a pot of creamy, flavorful soup that hit every comforting note I was aiming for.

What I love most is how this soup balances hearty and creamy. The beef brings deep savory notes, the potatoes make it substantial, and the cheddar cheese? That’s where the magic happens. Melted into the base, it turns the whole thing into a luscious, velvety bowl of warmth.

Why You’ll Love This Cheesy Beef and Potato Soup

If you need convincing, let me just say this: it’s a one-pot wonder that delivers everything you want in a meal. It’s filling, it’s creamy, it’s cheesy, and it has enough texture from the beef and potatoes to feel truly satisfying. Whether you’re feeding a family or looking for something to meal prep for the week, this soup checks all the boxes. Plus, it reheats beautifully, making it perfect for cozy lunches or quick dinners all week long.

Ingredients

Ground beef is the foundation of this soup, offering rich, meaty flavor and heartiness. It sautés quickly and blends beautifully with the creamy broth.

Potatoes are key for a chunky, satisfying bite. I like using Yukon Golds because they hold their shape well and bring a buttery texture to the soup.

Onions and garlic create a savory, aromatic base. Once sautéed, they deepen the overall flavor.

Cheddar cheese is what gives this soup its signature richness. A sharp cheddar adds tang and creaminess that melts into the broth like velvet.

Milk and broth combine to form a creamy, flavorful base. The broth carries the savory backbone, while the milk adds silky texture.

Butter and flour make a quick roux to thicken everything up without making it too heavy.

Carrots and celery sneak in some veggie goodness, giving sweetness and crunch.

Salt, pepper, and thyme round out the seasoning with warmth and depth.

How to Make Cheesy Beef and Potato Soup

Step 1: Brown the Beef

In a large soup pot or Dutch oven, cook the ground beef over medium heat until it’s browned and cooked through. Break it apart as it cooks. Once done, drain the excess fat if needed and set the beef aside.

Step 2: Sauté the Vegetables

In the same pot, melt butter and add chopped onions, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 3: Build the Base

Sprinkle in the flour and stir well to coat the vegetables. This forms the roux. Slowly pour in the broth while whisking to avoid lumps. Add in the milk, potatoes, thyme, salt, and pepper.

Step 4: Simmer and Soften

Return the beef to the pot and bring everything to a gentle boil. Reduce heat and simmer uncovered for 20 minutes, or until the potatoes are fork-tender.

Step 5: Add the Cheese

Once everything is cooked and thickened, remove from heat and stir in shredded cheddar cheese a handful at a time. Keep stirring until melted and smooth.

Step 6: Serve Warm

Ladle the soup into bowls and top with extra cheese, green onions, or a dollop of sour cream if you like. Serve with crusty bread for the ultimate comfort meal.

Recipe Variations and Possible Substitutions

This soup is as adaptable as it is delicious. If you’re out of ground beef, swap in ground turkey or Italian sausage for a slightly different flavor profile. Want to make it vegetarian? Use plant-based meat alternatives or skip the meat entirely and double up on potatoes and vegetables.

You can switch up the cheese, too. While sharp cheddar is classic, Monterey Jack, Colby, or a bit of cream cheese can add their own twist. For the broth, chicken or even vegetable broth can stand in for beef broth if needed.

Prefer a thicker soup? Stir in a spoonful of sour cream or some instant potato flakes to thicken it up. And if you’re dairy-free, go for unsweetened almond milk and dairy-free cheese substitutes. It won’t be exactly the same, but it will still be comforting and tasty.

Serving and Pairing Suggestions

This soup is plenty filling on its own, but I love pairing it with warm, crusty bread or buttery biscuits to scoop up every last bite. A simple green salad with a tangy vinaigrette helps balance the richness of the soup.

For something heartier, try serving it with grilled cheese sandwiches or cheesy garlic toast. It also goes wonderfully with roasted vegetables or even a baked potato bar for a fun twist.

Storage and Reheating Tips

Let any leftovers cool to room temperature before storing in an airtight container in the fridge. It keeps well for up to 4 days. For freezing, leave out the cheese and add it fresh when reheating. Store in freezer-safe containers and freeze for up to 2 months.

To reheat, use a pot on the stove over medium heat, stirring frequently until warmed through. You can also microwave it in intervals, stirring every minute or so to make sure it heats evenly.

FAQs

How do I thicken Cheesy Beef and Potato Soup if it turns out too thin?

You can add a bit more flour while cooking or stir in instant potato flakes. Adding extra cheese or a small amount of cornstarch slurry can help too.

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

Yes! Brown the beef and sauté the vegetables first, then add all ingredients (except cheese) to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in cheese just before serving.

Can I freeze Cheesy Beef and Potato Soup?

You can, but it’s best to freeze the soup without the cheese and add it in after reheating to avoid graininess. Store it in freezer-safe containers for up to 2 months.

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

Yukon Golds are my go-to for their creamy texture and ability to hold shape, but Russets work too if you want a softer consistency.

Is Cheesy Beef and Potato Soup gluten-free?

Not as written, but it can be made gluten-free by swapping the flour for a gluten-free blend or cornstarch and ensuring your broth and cheese are certified gluten-free.

Related Recipe You’ll Like

If you’re loving the creamy comfort of this soup, you might also enjoy my Irresistible Crock Pot Crack Potato Soup for another potato-forward dish that delivers major flavor. Craving something heartier with a Southern twist? My Smothered Chicken and Rice is rich, savory, and ultra-satisfying. And don’t miss the Hearty Vegetarian Tortellini Soup if you’re in the mood for a meatless option that still fills you up.

Save and Share This Recipe for Later

If this Cheesy Beef and Potato Soup warmed your heart (and your stomach), don’t forget to save it for your next cozy night in. Pin this recipe to your favorite soup or comfort food board on Pinterest so you always have it handy. And if you think your friends or family would love it too, give it a share on Facebook, send it in a text, or drop it in the group chat. Everyone deserves a bowl of this comfort!

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