Cheesy Beef and Potato Soup Recipe – Comfort in a Bowl

It’s that time of year again when the air turns crisp, and you can almost hear the leaves crunching underfoot. There’s something magical about coming home to a warm, hearty Cheesy Beef and Potato Soup. As soon as you step into the kitchen, the rich, savory aroma of beef and spices wraps around you like a cozy blanket. This soup not only fills your belly but also brings back memories of family gatherings and Sunday dinners, elevating those everyday moments into something truly special.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 1 pound ground beef – You can use any ground meat you like!
• 1 large yellow onion, finely diced (about 1 1/2 cups) – Adds sweetness and depth.
• 1 teaspoon garlic, minced – Fresh garlic gives it that extra flavor boost.
• 4 cups beef broth – The heart of your soup’s flavor.
• 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups) – Creamy and buttery, perfect for soup!
• 1 teaspoon paprika – A pinch of warmth to balance the flavors.
• 1/2 teaspoon kosher salt – Enhances all the delicious flavors.
• 1/4 teaspoon black pepper, to taste – Add more if you like a little kick!
• 1 1/2 cups mild cheddar cheese, shredded (plus more for garnish) – Because more cheese is always better!
• 1 cup heavy whipping cream – Creamy goodness that makes it rich.
• 1 tablespoon cornstarch – Helps to thicken your soup.
• 2 tablespoons water – To mix with cornstarch.
• Parsley, chopped for garnish – A fresh touch to brighten it up!

How to Make It

Start by taking a large pot or Dutch oven and heating it over medium heat. Add the ground beef and onions. The sound of sizzling is music to the ears as you break the beef apart. Let it cook for about 8-10 minutes, until the beef is cooked through and the onions are soft. Don’t forget to drain any excess grease; you want the flavors, not the fat!

Next, add the minced garlic to the pot. You’ll be greeted with that delightful aroma that fills the kitchen. Cook it for just one more minute. Now, it’s time to stir in your broth, diced potatoes, paprika, salt, and pepper. Bring this mixture to a rolling boil and then reduce the heat to medium-low. Let it simmer for about 15-20 minutes, or until the potatoes become fork-tender.

Slowly, stir in the shredded cheddar cheese, adding a little bit at a time. Mouthwatering cheese melting into the soup is a sight to behold—keep stirring to prevent clumps! Once the cheese is fully melted, pour in the heavy cream, giving it a good stir to blend everything together. Allow the soup to heat through for another 3-5 minutes.

In a small bowl, mix the cornstarch with water to create a slurry. This will be our secret ingredient for thickening the soup! Slowly pour this into the pot while continuously stirring the soup. Let it simmer for an additional 2-3 minutes until it thickens beautifully. Finally, don’t forget to garnish with chopped parsley and extra cheese before serving. Trust me, it’ll look as delightful as it tastes!

Kitchen Tips

• If you’re short on time, you can prep the ingredients ahead of time. Just chop your veggies and store them in the fridge!
• A common mistake is overcooking the potatoes; keep a close eye on them once they’re tender!
• For a fun twist, try adding some diced carrots or a splash of hot sauce for a little kick!

Serving Ideas

This Cheesy Beef and Potato Soup is perfect for a family dinner on a chilly night, a cozy brunch with friends, or even as a star dish at your holiday table. Pair it with a crusty loaf of bread, and you’ve got a comforting meal. For an extra touch, sprinkle some crunchy croutons or a dollop of sour cream on top!

Storing & Leftovers

• Store any leftovers in an airtight container in the fridge for up to 3 days.
• To freeze, cool the soup completely and transfer it to freezer-friendly containers. It’ll last up to 3 months!
• For the leftovers, consider making a delicious loaded baked potato wrap with the soup—just drizzle it over a baked potato and add your favorite toppings!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day as the flavors meld together beautifully.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. Ground turkey or even lentils can work nicely!

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. Serve it with a sprinkle of extra cheese if you like!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign that it’s ready to enjoy!

Final Thoughts

This Cheesy Beef and Potato Soup is more than just a recipe; it’s a warm hug in a bowl, perfect for those chilly nights when you want to feel cozy and comforted. It holds a special place in my heart, reminding me of laughter shared over steaming bowls and the simple joy of family dinners. I encourage you to try this recipe and make it your own—experiment, add your personal touch, and savor every spoonful. Your kitchen will smell incredible, and your loved ones will thank you for it! Enjoy the heartwarming comfort of Cheesy Beef and Potato Soup!

Cheesy Beef and Potato Soup

A warm and hearty soup perfect for chilly nights, filled with ground beef, potatoes, and melted cheddar cheese for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 pound ground beef You can use any ground meat you like!
• 1 large yellow onion, finely diced (about 1 1/2 cups) – Adds sweetness and depth.
• 1 teaspoon garlic, minced Fresh garlic gives it that extra flavor boost.
• 4 cups beef broth The heart of your soup's flavor.
• 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups) – Creamy and buttery, perfect for soup!
• 1 teaspoon paprika A pinch of warmth to balance the flavors.
• 1/2 teaspoon kosher salt Enhances all the delicious flavors.
• 1/4 teaspoon black pepper, to taste Add more if you like a little kick!
• 1 1/2 cups mild cheddar cheese, shredded (plus more for garnish) – Because more cheese is always better!
• 1 cup heavy whipping cream Creamy goodness that makes it rich.
• 1 tablespoon cornstarch Helps to thicken your soup.
• 2 tablespoons water To mix with cornstarch.
• Parsley, chopped for garnish A fresh touch to brighten it up!

Method

 

Preparation

1. Heat a large pot or Dutch oven over medium heat.
2. Add the ground beef and onions, and cook for about 8-10 minutes until the beef is cooked through and the onions are soft.
3. Drain any excess grease.
4. Stir in the minced garlic and cook for an additional minute.
5. Add the beef broth, diced potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until potatoes are fork-tender.
6. Slowly stir in shredded cheddar cheese until melted.
7. Pour in the heavy cream and stir to blend.
8. Heat through for another 3-5 minutes.

Thickening

1. Mix cornstarch with water to create a slurry.
2. Slowly pour the slurry into the soup while stirring.
3. Let it simmer for an additional 2-3 minutes until thick.

Serving

1. Garnish with chopped parsley and extra cheese before serving.

Notes

You can prep the ingredients ahead of time by chopping veggies and storing them in the fridge. Avoid overcooking the potatoes, and consider adding diced carrots or a splash of hot sauce for extra flavor.