Cheesy Beef and Potato Soup

Cheesy Beef and Potato Soup is the kind of soul-warming, belly-filling comfort food that transforms any ordinary weeknight into something special! With tender chunks of perfectly cooked potatoes, savory ground beef, and a rich, creamy cheese base, this hearty soup is like a warm hug in a bowl.

Love More Soup Recipes? Try My Beef Barley Soup or this Creamy Chicken Potato Soup next.

Why You’ll Love This Recipe

First off, it’s incredibly easy – we’re talking one-pot magic here, folks. The flavors are absolutely divine, with that perfect balance of savory beef, creamy cheese, and tender potatoes that just melts in your mouth. Plus, it’s the ultimate crowd-pleaser.

Print

Ingredient List

Main Ingredients:

• 1 lb ground beef (≈ 450 g)
• 1 large yellow onion, finely diced (about 1½ cups)
• 1 tsp garlic, minced
• 4 cups beef broth (32 oz / ~960 ml)
• 2 lbs Yukon Gold potatoes, peeled and diced (≈ 900 g, about 4 cups)
• 1 tsp paprika
• ½ tsp kosher salt
• ¼ tsp black pepper (or to taste)

For the Creamy Cheese Base:

• 1½ cups mild cheddar cheese, shredded (≈ 170 g, plus extra for garnish)
• 1 cup heavy whipping cream (≈ 240 ml)
• 1 tbsp cornstarch
• 2 tbsp water

For Garnish:

• Fresh parsley, chopped
• Extra shredded cheese

Why These Ingredients Work

I learned this the hard way after making chunky potato soup three times in one month. Yukon Gold potatoes hold their shape while getting tender enough to practically melt in your mouth. Ground beef gives us that hearty base that makes this soup filling enough for dinner, not just an appetizer.

Mild cheddar melts without getting stringy or bitter like sharp cheddar sometimes does. Heavy cream creates that restaurant-quality richness I can never achieve with milk alone. The cornstarch slurry is my mom’s old trick – she taught me to always have this ready because you never know how thick your soup will get until it’s too late to fix it.

Essential Tools and Equipment

I use my old 6-quart Dutch oven that belonged to my grandmother – any large, heavy-bottomed pot works fine. You’ll need a decent knife for chopping (mine’s nothing fancy), a cutting board, and a wooden spoon. Keep a small bowl nearby for mixing the cornstarch with water. That’s really it – no special equipment required.

How To Make Cheesy Beef and Potato Soup

Step 1: Brown the Beef and Onions

I heat my pot over medium and toss in the ground beef with the chopped onion. Using my wooden spoon, I break up the meat as it browns. This usually takes me about ten minutes – sometimes longer if I’m multitasking with homework help. The beef should look properly browned, not gray, and the onions get soft and smell amazing. I drain the grease because nobody wants greasy soup.

Step 2: Add the Garlic Magic

The garlic goes in next and I stir it around for maybe a minute. My kitchen starts smelling like dinner at this point.

Step 3: Build the Soup Base

I pour in the beef broth first, then add all the diced potatoes, paprika, salt, and pepper. Everything comes to a boil pretty quickly, then I turn the heat down and let it bubble gently for about twenty minutes. I test the potatoes with a fork – they should break apart easily but not fall to pieces.

Step 4: The Cheese Transformation

This is where I used to mess up constantly. I add the cheese slowly, maybe a handful at a time, stirring the whole time. If you dump it all in at once, you get cheese globs instead of smooth soup. Learned this lesson the hard way during my first attempt three years ago.

Step 5: Add the Cream

The heavy cream goes in next and I stir everything together. I keep the heat low now because if it boils, the cream separates and looks awful. I let it warm up for about five minutes.

Step 6: Thicken to Perfection

In that small bowl, I whisk the cornstarch with cold water until it’s smooth. This goes into the soup slowly while I’m stirring. After a couple more minutes of gentle simmering, the soup gets thick enough to coat the back of my spoon.

Step 7: Garnish and Serve

I ladle this into bowls and sprinkle chopped parsley on top with extra cheese. My kids always want the cheese to be visible, so I’m generous with it.

You Must Know

Don’t let this soup boil once you add the cream. I made this mistake during my second attempt and ended up with weird, lumpy cream floating around. Keep it at barely bubbling and you’ll be fine.

Personal Secret: I keep about half a cup of shredded cheese separate from what goes into the soup. When I serve it, I put this fresh cheese right on top of each bowl. It melts just enough to look pretty and gives you extra cheese in every bite.

Pro Tips & Cooking Hacks

I learned most of these through trial and error:

• Brown the beef properly – gray meat makes bland soup
• Cut your potatoes the same size so they finish cooking together
• Shred your own cheese – the pre-shredded stuff has coating that makes it clumpy
• Taste before you serve and add more salt if needed
• If your soup gets too thick, add more broth a little at a time
• Too thin? Mix another teaspoon of cornstarch with cold water and stir it in

Flavor Variations & Suggestions

I’ve tried different versions over the years:

• Smoky Version: Use smoked paprika instead – my neighbor taught me this trick
• Spicy Kick: Add chopped jalapeños with the onions (remove the seeds unless you’re brave)
• Loaded Style: Crispy bacon and green onions on top, like loaded baked potatoes
• With Vegetables: I sometimes throw in frozen corn or carrots I need to use up
• Tangier: Sharp cheddar plus a splash of Worcestershire – my dad’s preference

Make-Ahead Options

I make this soup on Sunday and eat it all week. You can cook everything up through adding the potatoes and broth, then stop there. Keep it in the fridge for three days. When you want to eat it, reheat that base and add the cream, cheese, and thickener fresh.

For longer storage, I freeze the soup base without any dairy. It keeps for months this way. Thaw it overnight, then heat it up and finish with the cream and cheese like usual.

Recipe Notes & Baker’s Tips

Few things I’ve figured out:

• Yukon potatoes stay together better than russets, but use what you have
• The soup gets thicker as it cools, so don’t over-thicken it while hot
• Room temperature cheese melts smoother than cold cheese straight from the fridge
• Keep the heat low once dairy goes in – rushing this step ruins everything

Serving Suggestions

This soup is filling enough for dinner by itself, but I usually serve it with:

• Crusty bread from the bakery section – perfect for dipping
• Simple salad to balance out all that richness
• Cornbread when I want the full comfort food experience
• Grilled cheese sandwiches if I’m feeding kids who think soup isn’t a real meal

I always warm the bowls first – learned this from my mom. Makes a difference on cold nights.

How to Store Your Cheesy Beef and Potato Soup

I store leftovers in glass containers in the fridge for up to four days. The soup gets thicker when cold, so I add a splash of broth when reheating.

For freezing, I only freeze the base without cream and cheese – keeps for about three months. The dairy doesn’t freeze well and gets grainy.

To reheat, I use low heat on the stove and stir frequently. Never use high heat or the microwave on full power – the cream will separate and look awful.

Allergy Information

This recipe has dairy in the cheese and cream.

If you need alternatives:

• Dairy-free: I’ve used nutritional yeast and canned coconut milk – different but still tasty
• Gluten-free: This recipe works as-is since there’s no flour
• Lower fat: Ground turkey and regular milk instead of cream cuts calories

Questions I Get Asked A Lot

Can I use a different type of cheese?

Sure thing! I’ve used sharp cheddar, Monterey Jack, and even a Mexican cheese blend. Just avoid anything too hard – you need cheese that melts easily.

My soup turned out too thick – what did I go wrong?

Probably too much cornstarch or you let it simmer too long after thickening. Add some broth a little at a time until it looks right. Happens to me sometimes when I get distracted.

Can I make this in a slow cooker?

I do this when I’m busy all day. Brown the beef and onions first, then everything except cream and cheese goes in the slow cooker for six hours on low. Add the dairy stuff in the last thirty minutes.

The cheese clumped up in my soup – help!

Heat was too high or you added it too fast. Keep the temperature low and add cheese slowly while stirring constantly. If it’s already clumpy, try blending it briefly with an immersion blender.

Can I prep the potatoes ahead of time?

I wouldn’t – cut potatoes turn brown and get mushy sitting around. But you can definitely brown the meat and onions ahead and keep them in the fridge for a couple days.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your variations and family’s reactions. Did you add any special touches? Share your soup success stories!