Cheesy Beef and Potato Soup

Cheesy Beef and Potato Soup is my go-to recipe when I need something warm, filling, and deeply comforting. This creamy, hearty soup combines savory ground beef, tender potatoes, and melted cheddar cheese in one satisfying bowl. It’s the kind of meal that makes everyone at the table happy, especially on cold evenings.

I still remember the first time I made this soup on a chilly evening when I had leftover ground beef and potatoes in my fridge. I threw everything into one pot, and within about 40 minutes, my kitchen smelled incredible. The creamy, cheesy broth with chunks of tender potato and seasoned beef became an instant family favorite. Now, I make this Cheesy Beef and Potato Soup at least twice a month because it’s easy, requires just one pot, and tastes like a warm hug in a bowl. Plus, my kids actually ask for seconds, which is always a win in my book.

What You’ll Need for This Hearty Soup

This Cheesy Beef and Potato Soup comes together with simple, everyday ingredients you probably already have. I always use Yukon Gold potatoes because they hold their shape beautifully and add a buttery flavor, but Russet potatoes work great too if that’s what you have on hand.

• 1 pound ground beef
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 1 teaspoon garlic, minced (fresh or jarred)
• 4 cups (32 ounces) beef broth
• 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups diced potatoes)
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, to taste
• 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
• 1 cup (238 g) heavy whipping cream
• 1 tablespoon cornstarch
• 2 tablespoons water
• Parsley, chopped for garnish

A quick tip from my kitchen: I recommend shredding your own cheese from a block instead of using pre-shredded. It melts smoother and makes your soup extra creamy. Pre-shredded cheese has anti-caking agents that can make your Cheesy Beef and Potato Soup grainy. Also, let the cheese sit at room temperature for about 15 minutes before adding it to the soup for even better melting.

How to Make This Comforting Soup

I prefer using a large Dutch oven for this recipe because it distributes heat evenly and gives you plenty of room to stir without splashing. The process is straightforward, and each step builds incredible flavor.

Step 1: Add the ground beef and diced onions to a large pot or Dutch oven over medium heat. Cook for 8 to 10 minutes, breaking the beef apart with a wooden spoon as it browns. You’ll know it’s ready when the beef is no longer pink and the onions are soft and translucent. Drain any excess grease to keep your soup from being too oily.

Step 2: Stir in the minced garlic and cook for 1 more minute until fragrant. Don’t skip this step because it adds so much depth to your Cheesy Beef and Potato Soup.

Step 3: Pour in the beef broth, then add the diced potatoes, paprika, salt, and black pepper. Bring everything to a boil over medium-high heat, then reduce the heat to medium-low. Let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender (the fork slides in easily with no resistance). I usually test a potato cube with a fork at the 15-minute mark.

Step 4: Gradually add the shredded cheddar cheese, a handful at a time, stirring continuously. This is important because adding all the cheese at once can cause it to clump. Keep stirring until each addition is fully melted before adding more. This takes about 30 seconds per handful.

Step 5: Pour in the heavy whipping cream and stir well to combine. Let the soup heat through for another 3 to 5 minutes. The cream adds richness and makes the soup incredibly velvety.

Step 6: In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this mixture into the soup while stirring constantly. Let the soup simmer for an additional 2 to 3 minutes until it thickens to your desired consistency.

Step 7: Garnish with chopped parsley and extra shredded cheese before serving. The fresh parsley adds a pop of color and brightness that balances the rich, creamy soup.

Perfect Pairings for Your Soup

This Cheesy Beef and Potato Soup tastes amazing with sides that add crunch and contrast to the creamy texture. The best sides for Cheesy Beef and Potato Soup are ones that can soak up the delicious broth.

Crusty bread or dinner rolls: These are perfect for dunking into the creamy soup and soaking up every last drop of cheesy goodness. The crispy exterior and soft interior provide the ideal texture contrast.

Garlic breadsticks: The buttery garlic flavor complements the savory beef and cheese beautifully. Plus, they’re easy to make or grab from the store.

Cornbread or cornbread muffins: The slight sweetness of cornbread balances the savory, salty flavors in the soup. This pairing is especially comforting during fall and winter.

Side salad: A fresh green salad with a tangy vinaigrette cuts through the richness of the soup and adds a healthy, crisp element to your meal. I personally love a simple arugula salad with lemon dressing alongside this soup.

More Creamy Beef and Potato Soups

This cheesy beef and potato soup delivers comfort in every bite, and pairs beautifully with other creamy potato recipes. For hands-off convenience, the Crockpot Creamy Potato Hamburger Soup lets the slow cooker do all the work. When you want another quick stovetop version, try the Creamy Potato Hamburger Soup with cream cheese for extra richness.

For more vegetable variety, the classic Vegetable Beef Soup adds carrots, celery, and green beans. When you’re craving bold flavors with rice, the Easy Stuffed Pepper Soup delivers all the taste of stuffed peppers in one pot. These comforting beef soups make perfect weeknight dinners.

Storing and Reheating Your Soup

Store your Cheesy Beef and Potato Soup in an airtight container in the refrigerator for up to 3 to 4 days. Let the soup cool completely before transferring it to storage containers to maintain the best texture and flavor.

To reheat, warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 1-minute intervals, stirring between each interval. The soup may thicken as it sits, so add a splash of beef broth or milk when reheating to restore the creamy consistency.

Here’s what I’ve learned: If you plan to freeze this soup, prepare it without the cheese and heavy cream. Store it in freezer-safe containers for up to 3 months, then stir in the cheese and cream when you reheat it. This prevents the dairy from separating and keeps your Cheesy Beef and Potato Soup perfectly creamy.

Common Questions About This Recipe

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