There’s nothing quite like a big bowl of beef and potato soup on a chilly evening. It’s the kind of comfort food that warms you from the inside out and makes everything feel right in the world.
But this isn’t your ordinary beef soup. We’re talking a rich, creamy, ridiculously cheesy version that’s loaded with tender ground beef, soft potatoes, and an obscene amount of melted cheddar.
The best part? It all comes together in one pot in about 40 minutes. Trust me, this soup is an absolute game-changer for weeknight dinners.
Why You’ll Love This Cheesy Beef And Potato Soup
This soup hits the spot in every possible way. It’s hearty enough to serve as a full meal, and the cheesy broth is so incredibly good you’ll want to drink it straight from the bowl.
The ground beef adds a rich, savory depth while the Yukon Gold potatoes get melt-in-your-mouth tender. And then there’s the cheese. Oh, the cheese. Two full cups of sharp cheddar melted right into the broth creates this silky, golden, drool-worthy soup that tastes like a loaded baked potato met a cheeseburger.
It’s also super easy to customize. Want it spicy? Add some cayenne. Prefer turkey? Swap it right in. This recipe is as flexible as it is delicious.
Key Ingredients
Ground beef is the star here. It gives the soup a deep, savory flavor that pairs perfectly with the creamy cheese broth. Use 80/20 for the best flavor.
Yukon Gold potatoes are the way to go for this soup. They hold their shape while still getting wonderfully tender and creamy around the edges.
Sharp cheddar cheese is a must. The sharper the cheddar, the more flavor you’ll get. I recommend shredding your own off the block for the smoothest melt.
Beef broth adds another layer of rich, beefy flavor. You can use store-bought or homemade.
The combination of milk and heavy cream creates that luxuriously creamy base without being too heavy. It’s the perfect balance.
How To Make Cheesy Beef And Potato Soup
Start by browning the ground beef in a large pot until it’s nicely crumbled and cooked through. Drain any excess fat, then add your diced onion and garlic.
Next, add butter and flour to make a quick roux. This is what gives the soup its thick, velvety texture. Pour in the beef broth, add the potatoes and seasonings, and let everything simmer until the potatoes are fork-tender.
Stir in the milk and cream, then take the pot off the heat. This is the moment you’ve been waiting for — dump in all that glorious shredded cheddar and stir until it’s completely melted and the soup is silky smooth.
Ladle it into bowls, pile on the toppings, and get ready for something phenomenal.
Tips For The Best Results
Don’t skip the flour step. That quick roux is what takes this soup from thin and watery to thick and creamy. Just one minute of cooking the flour makes all the difference.
Always add the cheese off the heat. If the soup is too hot when you add the cheddar, it can get grainy. Removing it from the burner first ensures a smooth, silky result every time.
Shred your own cheese. Pre-shredded cheese has anti-caking agents that can prevent it from melting smoothly. A few extra minutes with a box grater is totally worth it.
Cut your potatoes into even 1/2-inch cubes so they cook at the same rate. Nobody wants some mushy and some crunchy potatoes in the same bowl!
Serving Suggestions
This cheesy beef and potato soup is a complete meal on its own, but it’s even better with some crusty sourdough bread for dunking. I promise, you’ll want something to soak up every last drop of that cheesy broth.
A simple green salad with a tangy vinaigrette on the side helps cut through the richness and rounds out the meal nicely.
You can also set up a topping bar with shredded cheese, sour cream, chopped chives, crumbled bacon, and diced jalapeños. Let everyone build their own bowl!
Cheesy Beef And Potato Soup
Ingredients
Soup
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 4 cups beef broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Toppings
- Extra shredded cheddar cheese
- Sour cream
- Chopped chives or green onions
- Crusty bread for serving
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the ground beef, breaking it into crumbles, until fully browned. Drain any excess fat.
- Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the butter and let it melt. Sprinkle the flour over the beef and onion mixture and stir to coat. Cook for 1 minute.
- Pour in the beef broth while stirring to prevent lumps. Add the diced potatoes, paprika, garlic powder, and onion powder. Stir to combine.
- Bring to a boil, then reduce heat to medium-low. Simmer for 15-18 minutes until the potatoes are fork-tender.
- Stir in the milk and heavy cream. Let the soup heat through for 2-3 minutes.
- Remove from heat and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and pepper to taste.
- Ladle into bowls and top with extra cheddar, a dollop of sour cream, and chopped chives. Serve with crusty bread.
Notes
Final Thoughts
This cheesy beef and potato soup is hands down one of the most comforting things I’ve ever made. It’s rich, creamy, loaded with flavor, and comes together faster than you’d expect.
Whether you’re feeding a hungry family on a busy weeknight or just craving something warm and cheesy, this soup fits the bill. Give it a try — you won’t be disappointed!
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