Cheesy Beef and Potato Soup

On chilly nights when I crave something hearty and comforting, Cheesy Beef and Potato Soup is my go-to. It’s creamy, cheesy, and packed with tender potatoes and savory ground beef—all simmered together into a one-pot wonder. I grew up eating versions of this soup, but over the years, I’ve fine-tuned it into a recipe that never fails to impress. It’s simple, filling, and doesn’t require fancy ingredients or complicated steps.

What I love most about this soup is how incredibly cozy it is. It feels like a warm hug in a bowl, perfect for busy weeknights or lazy weekends. It has that classic, home-cooked taste that makes everyone around the table ask for seconds. Whether you're cooking for a hungry family or meal-prepping for the week, this soup checks all the boxes.

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Why You’ll Love This Cheesy Beef and Potato Soup

This soup brings together three unbeatable things: creamy cheese, tender potatoes, and seasoned beef. It’s a complete meal in one bowl—no need for sides (unless you want some crusty bread to dip in!). The flavors are well-balanced, the texture is luxuriously rich without being too heavy, and it reheats beautifully. Plus, it’s adaptable—you can add veggies, spice it up, or lighten it down depending on your taste.

What Kind of Potatoes Work Best in Cheesy Beef and Potato Soup?

For this soup, I always reach for Yukon Gold potatoes. They have a naturally buttery texture and hold their shape well during cooking, which means you won’t end up with mushy bits. Russets can work too, but they tend to break down and create a thicker texture—great if you prefer a stew-like consistency. Red potatoes are another solid option if you want a firmer bite. The key is to dice them evenly so they cook at the same rate and don’t overwhelm the soup.

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Options for Substitutions

Cheesy Beef and Potato Soup is incredibly forgiving, so if you need to make a swap or two, it won’t fall apart on you.

• Beef: Ground turkey or chicken are leaner alternatives if you’re looking to cut back on fat. For a deeper flavor, try ground sausage or a beef-pork blend.
• Cheese: Sharp cheddar is the classic choice, but you can use Monterey Jack, Colby, or even pepper jack if you want a bit of kick. Avoid pre-shredded cheese as it doesn’t melt as smoothly.
• Milk/Cream: You can substitute heavy cream with half-and-half or whole milk for a lighter version. Plant-based options like unsweetened almond or oat milk also work if you need it dairy-free—just be sure to add a dairy-free cheese that melts well.
• Broth: Beef broth enhances the meatiness, but chicken or vegetable broth will do just fine in a pinch.
• Add-ins: Want extra veggies? Toss in some carrots, celery, or corn. You can also stir in spinach or kale at the end for a pop of color and nutrients.

This soup welcomes creativity, so don’t be afraid to adjust it to your needs.

Ingredients for This Cheesy Beef and Potato Soup

Each ingredient in this soup plays a vital role in creating its rich, comforting flavor and satisfying texture. Here’s what you’ll need and why:

• Ground Beef – The heart of the soup, adding richness, protein, and a savory depth that balances the creaminess.
• Yukon Gold Potatoes – Their buttery texture holds up during cooking and adds hearty bite to every spoonful.
• Onion – Provides a flavorful base and subtle sweetness that enhances the beef.
• Garlic – A few cloves go a long way in boosting the overall aroma and taste.
• Cheddar Cheese – Melted into the soup, it delivers bold, creamy, and slightly tangy richness.
• Butter – Helps sauté the aromatics and gives the base a silky start.
• Flour – Used to create a light roux that thickens the soup perfectly.
• Beef Broth – Infuses the soup with a deep, savory flavor that complements the meat.
• Milk or Cream – Brings out the creaminess and rounds out the broth.
• Salt and Black Pepper – Essential for seasoning and enhancing all the other flavors.
• Parsley (optional) – For a touch of freshness and color when serving.

This ingredient list keeps things simple and satisfying, making it easy to pull together a comforting meal without fuss.

Step 1: Brown the Ground Beef

Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s fully browned, breaking it up with a wooden spoon as it cooks. Once browned, drain any excess grease if needed, then set the beef aside.

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Step 2: Sauté the Aromatics

In the same pot, melt the butter over medium heat. Add the diced onion and cook until translucent and soft, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 3: Make the Roux

Sprinkle the flour over the sautéed onion and garlic, stirring constantly for 1–2 minutes. This creates a roux that will thicken the soup later. Don’t rush this step—it needs a minute to cook off the raw flour taste.

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Step 4: Add Broth and Potatoes

Slowly pour in the beef broth, stirring constantly to avoid lumps. Once smooth, add the diced potatoes and bring the mixture to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.

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Step 5: Stir in Beef and Cream

Return the browned beef to the pot. Stir in the milk or cream, letting the soup warm through again without boiling—this keeps the dairy from curdling. Simmer for another 5–7 minutes, uncovered.

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Step 6: Add the Cheese

Reduce the heat to low. Add the shredded cheddar cheese by the handful, stirring until fully melted and the soup is smooth and creamy. Taste and adjust with salt and pepper as needed.

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Step 7: Serve

Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread or a side salad.

How Long to Cook the Cheesy Beef and Potato Soup

This soup comes together surprisingly quickly for how rich and hearty it tastes. Here’s a breakdown of the cooking timeline:

• Browning the beef: 6–8 minutes
• Sautéing onions and garlic: 5 minutes
• Simmering potatoes in broth: 15–20 minutes
• Final simmer with cream and cheese: 5–7 minutes

Total active cooking time is about 30–35 minutes, making this a perfect weeknight dinner option that doesn’t feel rushed.

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Tips for Perfect Cheesy Beef and Potato Soup

• Shred your own cheese – Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shredding fresh cheddar ensures a velvety texture.
• Dice potatoes evenly – This helps them cook uniformly, so you don’t end up with some pieces undercooked while others are mush.
• Don’t let the soup boil after adding dairy – Keep the heat on low to avoid curdling and to maintain a creamy consistency.
• Use a heavy-bottomed pot – This prevents the cheese from sticking and burning at the bottom.
• Season in layers – Taste the soup before serving and adjust the salt and pepper at the end to bring everything into balance.
• Let it rest – A short rest after cooking (about 5 minutes) helps the flavors meld and thickens the soup slightly.

These simple tips can make a big difference in how rich, creamy, and well-balanced your final bowl turns out.

Watch Out for These Mistakes While Cooking

Even though Cheesy Beef and Potato Soup is beginner-friendly, there are a few pitfalls that can affect the final result if you're not careful:

• Boiling after adding cheese or dairy – High heat can cause the cheese to become grainy and the milk to curdle. Keep it at a gentle simmer.
• Skipping the roux – Don’t rush or skip the flour step; it’s what gives the soup its thick, creamy base.
• Overcooking the potatoes – If they simmer too long, they’ll break down and make the soup overly starchy.
• Under-seasoning – Potatoes and dairy soak up salt, so be sure to taste and season throughout the cooking process.
• Using low-fat cheese or milk – These don’t melt or blend as smoothly, which can lead to a less creamy texture.

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What to Serve With Cheesy Beef and Potato Soup?

This soup is filling on its own, but adding a side or two can elevate the entire meal. Here are some tasty companions:

Crusty Garlic Bread

Perfect for dipping into the cheesy broth and soaking up every last bite.

Simple Green Salad

A fresh, crisp salad with a tangy vinaigrette helps balance the richness of the soup.

Roasted Vegetables

Try roasted Brussels sprouts, carrots, or broccoli for a warm and hearty veggie side.

Buttery Biscuits

Soft and flaky biscuits are ideal for scooping up spoonfuls or mopping up the bowl.

Grilled Cheese Sandwich

Go all-in on comfort food and serve a melty grilled cheese alongside the soup.

Pickles or Pickled Veggies

The acidity of pickled items cuts through the creamy texture and refreshes the palate.

Apple Slices or Fruit Salad

A touch of sweetness from apples or a fruit mix offers contrast and a refreshing finish.

Cornbread

Slightly sweet and buttery, cornbread pairs beautifully with this savory soup.

Storage Instructions

Cheesy Beef and Potato Soup stores wonderfully, making it ideal for leftovers or meal prep. Here’s how to keep it fresh:

• Refrigerator: Let the soup cool to room temperature, then store it in an airtight container. It will stay good in the fridge for 3 to 4 days.
• Freezer: While you can freeze it, dairy-based soups can sometimes separate when thawed. If you plan to freeze, do so before adding the cheese and milk—then stir those in fresh when reheating. Store in a freezer-safe container for up to 2 months.
• Reheating: Warm the soup gently on the stovetop over low heat or in the microwave in short intervals, stirring in between. Add a splash of milk or broth if it has thickened too much.

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Estimated Nutrition

Keep in mind, the exact nutrition will vary depending on the ingredients and serving size, but here’s a general estimate per 1.5-cup serving:

• Calories: ~420
• Protein: 21g
• Carbohydrates: 24g
• Fat: 28g
• Saturated Fat: 13g
• Cholesterol: 85mg
• Sodium: 780mg
• Fiber: 2g
• Sugar: 4g

This soup is hearty and satisfying, and while it leans into indulgent comfort food territory, it still offers protein and fiber to keep you full.

Frequently Asked Questions

Can I make Cheesy Beef and Potato Soup ahead of time?

Yes, this soup is great for making ahead. Just prepare it up to the point before adding cheese and dairy, then refrigerate. When ready to serve, reheat gently and stir in the cheese and cream for best texture.

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Can I use leftover cooked potatoes?

You can! Just reduce the simmering time significantly and add the cooked potatoes toward the end so they don’t break apart. It’s a great way to reduce food waste.

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What’s the best cheese to use for this soup?

Sharp cheddar is classic and melts beautifully, but feel free to mix in Monterey Jack, Colby, or even a bit of Parmesan for added depth. Always shred your cheese fresh if possible.

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How can I make this soup spicy?

Add a pinch of red pepper flakes, diced jalapeños, or swap in pepper jack cheese. You could also stir in a bit of hot sauce just before serving.

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Is this soup gluten-free?

Not as written, since the roux uses flour. To make it gluten-free, use a gluten-free flour blend or thicken the soup with cornstarch mixed in cold milk instead.

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Can I use a slow cooker?

Yes! Brown the beef first, then transfer everything except the cheese and milk to the slow cooker. Cook on low for 6–7 hours or high for 3–4. Stir in cheese and dairy just before serving.

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Why is my soup grainy?

Graininess usually comes from overheating the cheese or using pre-shredded cheese. Make sure the heat is low when you add it, and stir continuously for a smooth texture.

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Can I freeze leftovers?

You can, but dairy-based soups may separate or change texture when thawed. Freeze before adding the cheese and milk, then stir them in fresh when reheating for best results.

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Conclusion

Cheesy Beef and Potato Soup is the kind of meal that feels like a warm hug in a bowl—simple to make, deeply comforting, and loaded with flavor. Whether you’re cooking it up for a busy weeknight dinner or prepping a big batch for the weekend, this soup never disappoints. It’s flexible, family-friendly, and filled with ingredients you probably already have on hand. Once you try it, it just might become a staple in your kitchen like it is in mine.

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