Cheesy Beef and Potato Soup Recipe

If you are craving a bowl of comfort food that’s both hearty and packed with delightful flavors, you absolutely must try this Cheesy Beef and Potato Soup. It’s the perfect blend of savory ground beef, tender Yukon Gold potatoes, and melty mild cheddar cheese, all melted together in a rich, creamy broth. This soup is the kind of dish that warms you from the inside out and brings a smile to your face with every spoonful. Whether you’re making a cozy dinner for your family or impressing friends, this Cheesy Beef and Potato Soup delivers on flavor and satisfaction every single time.

Ingredients You’ll Need

The magic of this Cheesy Beef and Potato Soup lies in its simple, dependable ingredients. Each one brings something special—ground beef adds a robust taste, potatoes provide a creamy texture, and cheddar cheese contributes that irresistible gooeyness. Here’s exactly what you’ll want on hand:

• 1 pound ground beef: The heart of the soup, offering rich, savory flavors that set the foundation.
• 1 large yellow onion, finely diced (about 1 ½ cups): Adds sweetness and depth, balancing the beefiness perfectly.
• 1 teaspoon garlic, minced: Infuses a gentle but aromatic kick without overpowering.
• 4 cups (32 ounces / 960 g) beef broth: The liquid base that ties all the flavors together into a comforting stew.
• 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups): These tender potatoes melt into the soup, adding creamy texture and earthiness.
• 1 teaspoon paprika: Brings a warm, smoky note for extra flavor depth.
• ½ teaspoon kosher salt: Enhances all the flavors perfectly without overwhelming.
• ¼ teaspoon black pepper, to taste: Just enough to provide a subtle spiciness.
• 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish): The star ingredient that turns this soup into creamy indulgence.
• 1 cup (238 g) heavy whipping cream: Adds richness and velvety smoothness to every spoonful.
• 1 tablespoon cornstarch: Helps thicken the soup for the perfect hearty consistency.
• 2 tablespoons water: Used to create a slurry with the cornstarch to avoid lumps.
• Parsley, chopped for garnish: Freshness and a pop of color to brighten the bowl.

How to Make Cheesy Beef and Potato Soup

Step 1: Cook Ground Beef and Onions

Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and diced onions, breaking the meat apart with your spoon. Cook until the beef is nicely browned and the onions have softened, about 8 to 10 minutes. This step builds the flavorful base that your soup will shine upon. Don’t forget to drain any excess grease to keep your soup from getting too oily.

Step 2: Add Garlic and Sauté

Next, toss in the minced garlic and let it cook for just about a minute. This brief sauté lets the garlic’s aroma blossom without turning bitter. It’s that little burst of garlicky warmth that gives your soup a wonderful lift.

Step 3: Combine Broth, Potatoes, and Seasonings, Then Simmer

Pour in the beef broth, then add the diced Yukon Gold potatoes, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently. Allow it to cook uncovered for 15 to 20 minutes, or until the potatoes are tender enough to pierce with a fork. This simmering step lets the flavors meld beautifully and the potatoes cook just right to offer a creamy bite.

Step 4: Stir in the Cheese

Now the fun part—gradually add the shredded cheddar cheese a little at a time. Stir continuously as the cheese melts into the hot broth, becoming luscious and smooth. Adding the cheese slowly is key here to prevent any clumping and to ensure a silky texture throughout the soup.

Step 5: Add the Heavy Cream

Pour in the heavy whipping cream and stir it all together. This step enriches your soup with velvety texture and gives that comforting richness that you crave on colder days. Let the soup heat through for an additional 3 to 5 minutes.

Step 6: Thicken with Cornstarch Slurry

In a small bowl, combine the cornstarch and water to create a smooth slurry. Slowly pour this mixture into the soup while stirring constantly. Allow the soup to simmer for another 2 to 3 minutes until it thickens to your liking. This trick ensures the soup has a perfect, hearty body without being gluey.

Step 7: Garnish and Serve

Finish by sprinkling fresh chopped parsley and extra shredded cheddar cheese on top. These garnishes add fresh color, a burst of herbaceous flavor, and that irresistible cheesy pull right before serving.

How to Serve Cheesy Beef and Potato Soup

Garnishes

Adding a sprinkle of chopped parsley and a handful of extra cheddar cheese really brings this soup to life visually and flavor-wise. You can also offer crispy bacon bits or a dollop of sour cream for added indulgence. These small touches elevate the experience and invite everyone to customize their bowls.

Side Dishes

This soup pairs wonderfully with a crusty baguette or warm garlic bread to soak up every last drop. A simple crisp green salad or steamed green beans balance the richness, adding fresh crunch and color. These side dishes help round out your meal beautifully.

Creative Ways to Present

Looking to impress? Serve the Cheesy Beef and Potato Soup in mini bread bowls or hollowed-out small pumpkins for a fun twist. You can also top each bowl with a swirl of pesto or a pinch of smoked paprika for an extra flavor punch and beautiful presentation.

Make Ahead and Storage

Storing Leftovers

Your Cheesy Beef and Potato Soup keeps really well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness. Because of the cream and cheese, it may thicken up, but a gentle stir and slight reheating will bring it right back to perfection.

Freezing

If you want to save some for even later, this soup freezes beautifully. Just be sure to cool it completely before transferring it into freezer-safe containers or bags. It’s best enjoyed within 2 months. When thawed, the soup might need a little whisking to recombine the ingredients smoothly.

Reheating

To reheat, warm your soup gently on the stove over medium-low heat, stirring occasionally. Adding a splash of broth or cream can help restore the creamy texture if it’s thickened too much. Avoid microwaving for best consistency, but if you do, stir well halfway through heating.

FAQs

Can I use a different type of cheese?

Absolutely! While mild cheddar is classic for its smooth melt and flavor, feel free to experiment with sharp cheddar, Monterey Jack, or even a smoky gouda to customize your Cheesy Beef and Potato Soup.

Is it possible to make this soup vegetarian?

You can switch out the ground beef for plant-based crumbles and use vegetable broth instead of beef broth to create a vegetarian version. The potatoes and cheese still provide that comforting, hearty feel.

Can I prep this soup in advance for a party?

Yes! You can cook the soup a day before and refrigerate it. Just reheat and stir in the cheese and cream fresh before serving to keep the flavors bright and the texture perfect.

What type of potatoes work best here?

Yukon Gold potatoes are ideal because they have a creamy texture and hold their shape well when cooked, but you can also try red potatoes as an alternative. Avoid starchy potatoes like Russets as they break down too much.

How thick should the soup be?

The soup should have a velvety, slightly thickened consistency that coats the back of a spoon. If it feels too thin, you can always add a bit more cornstarch slurry to thicken it up while simmering.

Final Thoughts

I can’t encourage you enough to make this Cheesy Beef and Potato Soup soon. It’s one of those recipes that feels like a big, warm hug, especially on a chilly day. With simple ingredients that come together easily, you’ll have a crowd-pleaser that’s rich, creamy, and packed with flavor. Once you try it, I’m sure this soup will become a beloved staple in your kitchen, just like it has in mine!

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