There’s nothing quite like a warm bowl of Cheesy Beef and Potato Soup on a chilly day.
This hearty, creamy soup is loaded with tender potatoes, savory beef, and melty cheddar cheese for the ultimate comfort food.
It’s easy to make and perfect for both weeknight dinners and cozy weekends.
Why You’ll Love This Recipe
It’s a rich, creamy soup with a satisfying combination of beef, potatoes, and cheese.
The recipe is simple and uses pantry-friendly ingredients.
Perfect for making ahead and reheating when you need a quick meal.
Pairs beautifully with bread, salad, or a sandwich for a complete dinner.
What You’ll Need (Ingredient Highlights)
Ground beef adds a savory, hearty base to the soup.
Yukon Gold potatoes give a creamy texture without becoming mushy.
Cheddar cheese melts into the broth for rich, cheesy flavor.
Heavy cream makes the soup luxuriously smooth.
Paprika adds warmth and depth without overpowering the dish.
Pro Tips Before You Start
Cut potatoes into even-sized cubes so they cook uniformly.
Add cheese gradually to prevent clumping and ensure smooth melting.
If you prefer a thicker soup, add more cornstarch slurry or reduce the broth slightly.
Use freshly shredded cheese for the best melt and flavor.
How to Make Cheesy Beef and Potato Soup
Step 1 – Cook the beef and onions
In a large pot or Dutch oven over medium heat, cook the ground beef and onions until beef is browned and onions are soft, about 8–10 minutes.
Drain excess grease.
Step 2 – Add garlic
Stir in minced garlic and cook for 1 minute until fragrant.
Step 3 – Add broth and potatoes
Pour in beef broth, then add potatoes, paprika, salt, and pepper.
Bring to a boil, reduce heat, and simmer for 15–20 minutes until potatoes are tender.
Step 4 – Melt in the cheese
Gradually add shredded cheddar cheese, stirring constantly until fully melted.
Step 5 – Add cream
Stir in heavy cream and let the soup heat through for 3–5 minutes.
Step 6 – Thicken the soup
Mix cornstarch with water in a small bowl, then slowly stir it into the soup.
Simmer for 2–3 minutes until thickened.
Step 7 – Garnish and serve
Top with chopped parsley and extra cheese before serving.
What to Serve Them With
Crusty bread or garlic toast for dipping.
A light side salad for a fresh contrast.
Grilled cheese sandwiches for extra indulgence.
Variations / Substitutions
Use ground turkey or chicken instead of beef for a lighter version.
Swap cheddar for Colby Jack or Pepper Jack for a flavor twist.
Add diced carrots or celery for extra vegetables.
Storage & Leftovers
Store cooled soup in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over low heat, stirring occasionally.
Avoid freezing, as the cream may separate when thawed.
FAQs
Can I make this soup ahead of time?
Yes, it reheats well on the stovetop over low heat.
Can I use russet potatoes instead of Yukon Gold?
Yes, but they may break down more, giving a thicker soup.
How can I make it spicier?
Add a pinch of cayenne pepper or use Pepper Jack cheese.
Can I make it gluten-free?
Yes, the recipe is naturally gluten-free as written.
What’s the best cheese for melting in soup?
Freshly shredded cheddar melts smoothly and adds rich flavor.
Can I use milk instead of heavy cream?
You can, but the soup will be less creamy.
Final Thoughts
Cheesy Beef and Potato Soup is comfort in a bowl—rich, creamy, and full of hearty flavors.
Whether you serve it for a family dinner or meal prep for the week, it’s a recipe worth keeping on repeat.
Cheesy Beef and Potato Soup
Ingredients
Method
- In a large pot or Dutch oven, cook ground beef and onions over medium heat until beef is browned and onions are soft, 8–10 minutes.
- Drain grease.
- Stir in garlic and cook for 1 minute.
- Add broth, potatoes, paprika, salt, and pepper. Bring to a boil, reduce heat, and simmer 15–20 minutes until potatoes are tender.
- Gradually stir in cheese until fully melted.
- Add heavy cream and heat for 3–5 minutes.
- Mix cornstarch with water, stir into soup, and simmer 2–3 minutes until thickened.
- See full steps with tips & photos → https://theboatshedcafe.com/cheesy-beef-and-potato-soup/
Notes
- Yukon Gold potatoes add a buttery texture, but russets work too.
- For extra flavor, use sharp cheddar or a mix of cheeses.
- Leftovers reheat well, but add a splash of broth or milk if too thick.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.