There’s nothing quite like coming home to a warm bowl of cheesy beef potato soup after a long day. This hearty, comforting soup combines tender ground beef, creamy potatoes, and plenty of melted cheese for a meal that soothes your soul and fills you up. It’s perfect for chilly evenings or anytime you crave rich flavors and satisfying texture.
Whether you’re cooking for your family or meal prepping for the week, this cheesy beef potato soup recipe will quickly become a favorite. Plus, it’s simple enough to whip up on a weeknight but impressive enough to serve guests.
Why You'll Love This Recipe
- Rich, creamy texture with tender beef and soft potatoes
- Easy one-pot meal with minimal cleanup
- Comforting and filling, perfect for cold weather
- Customizable with your favorite cheeses and herbs
- Great for leftovers and freezes well
Ingredients
Gather these simple ingredients to make your cheesy beef potato soup flavorful and delicious.
- 1 pound ground beef
- 4 cups peeled and diced potatoes (about 2 medium)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories: Approximately 380 per serving
How to Make Cheesy Beef and Potato Soup
- In a large pot over medium heat, brown the ground beef until fully cooked and no longer pink, about 7 minutes. Drain excess fat.
- Add the chopped onion and garlic to the pot; sauté until the onion becomes translucent, about 4 minutes.
- Stir in the butter and sprinkle the flour over the beef mixture. Cook for 1-2 minutes, stirring constantly, to form a roux.
- Gradually pour in the beef broth while stirring to avoid lumps. Add the diced potatoes, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until potatoes are tender.
- Stir in the milk and shredded cheddar cheese until melted and the soup is creamy. Adjust seasoning if needed.
- Remove from heat and let the soup sit for a few minutes to thicken slightly before serving.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm!
Tips for the Best Results
- Use sharp cheddar cheese for a bold, rich flavor that melts beautifully.
- Cut potatoes into uniform pieces to ensure even cooking.
- For a smoother texture, mash some potatoes against the side of the pot before adding cheese.
- Adjust the thickness by adding more broth or milk as needed.
- Feel free to add cooked bacon or green onions as tasty toppings.
Storage and Reheating
Store leftover cheesy beef potato soup in an airtight container in the refrigerator for up to 3 days. Before reheating, stir well as the soup may thicken and the cheese might settle.
You can freeze the soup for up to 2 months; thaw overnight in the fridge before reheating on the stovetop over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
Can I use other types of cheese in this soup?
Absolutely! While sharp cheddar is classic, you can substitute with Monterey Jack, Colby, or even a blend of cheeses for different flavors. Just ensure the cheese melts well.
Is this soup gluten-free?
This recipe uses all-purpose flour as a thickener, so it’s not gluten-free as is. You can substitute with a gluten-free flour blend or cornstarch to make it gluten-free.
Can I make this soup vegetarian?
To make a vegetarian version, replace the ground beef with sautéed mushrooms or lentils, and use vegetable broth instead of beef broth. This will keep the hearty texture and flavor.
What sides pair well with cheesy beef potato soup?
Crusty bread, garlic toast, or a fresh green salad complement this rich soup beautifully and round out the meal nicely.