Cheesy Beef and Potato Soup Recipe

Cheesy Beef and Potato Soup — Comfort in a Bowl

There’s something timeless about the combination of beef, potatoes, and cheese in a hearty soup. It’s the kind of meal that wraps you up in warmth and satisfaction, the perfect answer to chilly evenings or when you crave a bit of nostalgic comfort food. Cheesy Beef and Potato Soup is a classic American-style dish that blends rich, savory flavors with creamy textures, making every spoonful a cozy, indulgent experience.

This soup combines the best of multiple worlds: the earthiness of tender potatoes, the deep, meaty flavor of browned ground beef, and the luscious, melting goodness of cheese. It’s a versatile dish that can be dressed up or down, tailored to what you have in your pantry, and adjusted for your personal preferences. The cheese—often sharp cheddar—adds not only creaminess but a bold, tangy contrast that elevates the humble ingredients.

At its core, this soup is all about layering flavors and textures. Ground beef is cooked with aromatics and spices, then simmered with potatoes until tender. A creamy broth—often enriched with milk, cream, or a roux—binds everything together. Finally, cheese is stirred in to create a silky finish, adding richness without overpowering the balance.

This recipe is perfect for beginner and experienced home cooks alike. It’s forgiving, flexible, and deeply satisfying. Whether you’re making it for a family dinner, a weeknight meal, or meal prepping for the week ahead, it’s a crowd-pleaser that’s sure to satisfy.

In this guide, you’ll find detailed instructions on how to make the perfect Cheesy Beef and Potato Soup, including tips for choosing ingredients, preparing potatoes, achieving the right texture, and adding layers of flavor. You’ll also find variations to suit dietary needs, ideas for side dishes and pairings, and advice on leftovers and storage.

Ready to dive into a bowl of cheesy, beefy comfort? Let’s get cooking.

Detailed Cooking Instructions for Cheesy Beef and Potato Soup

1. Prepare Your Ingredients

Before starting, gather and prep all your ingredients to streamline the cooking process.

• Beef: Use 1 pound (450 g) of ground beef. Choose lean or medium fat depending on your preference.

• Potatoes: 3-4 medium potatoes (about 1.5 pounds), peeled and cut into evenly sized ½- to 1-inch cubes for even cooking. Russet or Yukon Gold potatoes work best for soups.

• Onion: 1 medium yellow or white onion, finely chopped.

• Garlic: 3 cloves, minced or finely chopped.

• Cheese: 1½ to 2 cups shredded sharp cheddar cheese (or your preferred cheese).

• Broth: 4 cups beef broth (or a mix of beef and chicken broth for a lighter flavor).

• Milk or Cream: 1 cup whole milk or half-and-half for creaminess.

• Butter and Flour: For making a roux to thicken the soup, 3 tablespoons butter and 3 tablespoons all-purpose flour.

• Seasonings: Salt, pepper, paprika, thyme, and optionally a bay leaf or Worcestershire sauce for depth.

2. Brown the Ground Beef

• Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.

• Add the ground beef to the dry pot. Let it sit for 2-3 minutes without stirring to allow browning.

• Break the beef apart with a wooden spoon or spatula, stirring occasionally, until fully browned and no longer pink—about 7-8 minutes.

• Drain excess fat if necessary, leaving about 1 tablespoon in the pot to enhance flavor.

Tip: Browning the beef well adds rich flavor through the Maillard reaction, which is key for a hearty soup.

3. Sauté Aromatics

• Add the chopped onion to the browned beef and stir well.

• Cook over medium heat until the onion softens and becomes translucent—about 4-5 minutes.

• Add the minced garlic and cook for another 30-60 seconds, until fragrant but not burnt.

Tip: Cooking the onions and garlic properly develops sweetness and depth in your soup base.

4. Make the Roux

• Push the beef and onions to the side of the pot or transfer to a bowl temporarily.

• Reduce heat to medium and melt 3 tablespoons of butter in the pot.

• Once melted, sprinkle in 3 tablespoons of flour. Stir constantly with a whisk or wooden spoon for 2-3 minutes to cook off the raw flour taste. The mixture should bubble and become slightly golden, forming a roux.

Why a Roux? This mixture will thicken the soup, giving it a creamy, velvety texture.

5. Add Broth and Potatoes

• Gradually pour in the 4 cups of beef broth while whisking continuously to avoid lumps.

• Add the diced potatoes and stir to combine.

• Add seasonings: 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon dried thyme. Add a bay leaf if using.

• Return the browned beef and onions to the pot if you removed them.

• Stir everything together.

6. Simmer the Soup

• Bring the soup to a gentle boil, then reduce heat to low.

• Cover partially with a lid and simmer for 20-25 minutes, or until potatoes are tender when pierced with a fork.

• Stir occasionally to prevent sticking.

Tip: Cooking low and slow allows flavors to meld and potatoes to soften without breaking down completely.

7. Add Milk and Cheese

• Lower the heat to very low or turn off the burner to avoid curdling the milk.

• Stir in 1 cup of milk or half-and-half gradually.

• Slowly add the shredded cheese in small batches, stirring constantly to melt the cheese smoothly into the soup.

• Adjust seasoning to taste, adding more salt or pepper if needed.

Important: Avoid boiling the soup once cheese is added to prevent it from becoming grainy or separating.

8. Final Touches

• Remove the bay leaf if you added one.

• For extra richness, stir in a tablespoon of sour cream or cream cheese if desired.

• Garnish with chopped fresh parsley or chives for color and fresh flavor.

9. Serve the Soup

• Ladle the soup into warm bowls.

• Offer additional shredded cheese, crusty bread, or crackers on the side.

• Pair with a simple salad or steamed vegetables for a balanced meal.

  10. Achieving the Perfect Potato Texture

  • As the soup simmers, check the potatoes for doneness around the 20-minute mark by piercing a cube with a fork. The potato should be tender but still hold its shape.

  • Avoid overcooking the potatoes, as they can break down and cause the soup to become too thick or starchy.

  • If you prefer a thicker soup, you can partially mash some of the potatoes with a fork or potato masher directly in the pot, creating a creamier texture without adding extra thickener.

  Pro Tip: For extra flavor, consider roasting the potato cubes in the oven or air fryer until golden before adding them to the soup. This adds caramelized depth and a slight crunch contrast.

  11. Balancing the Cheese Flavor

  • Sharp cheddar is classic for this soup, but you can experiment with different cheeses for varied flavors:

    • Colby Jack or Monterey Jack for mild creaminess.

    • Smoked Gouda or Gruyère for a smoky, nutty note.

    • Mozzarella for extra meltiness but milder flavor.

  • When adding cheese, it’s important to add it gradually and keep the soup at low heat to prevent the cheese from clumping or separating.

  • If the soup gets too thick after adding cheese, simply stir in a splash of milk or broth until it reaches your desired consistency.

  12. Adjusting the Seasonings

  • Soup flavors tend to mellow over time, so don’t hesitate to taste and adjust seasoning before serving.

  • Additional ingredients you might add at this stage for extra flavor:

    • A splash of Worcestershire sauce adds umami and depth.

    • A pinch of smoked paprika enhances warmth and smokiness.

    • Fresh or dried herbs like thyme, rosemary, or parsley brighten the soup.

  • Season with salt and pepper last, adding small amounts and tasting each time to avoid over-salting.

  13. Optional Add-Ins and Enhancements

  • For more texture and nutrition, consider adding:

    • Carrots or celery sautéed with the onions for a classic mirepoix base.

    • Corn kernels or peas stirred in during the last 5 minutes of cooking for sweetness and color.

    • Bacon bits or pancetta cooked with the beef or sprinkled on top for smoky flavor.

    • Chopped green onions or chives for fresh, sharp contrast at serving.

  14. Alternative Thickening Methods (If You Prefer)

  • If you want to skip the roux, you can thicken the soup by:

    • Pureeing a portion of the soup using an immersion blender or regular blender, then stirring it back in to create body.

    • Adding instant potato flakes a tablespoon at a time until desired thickness is reached.

    • Using cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added slowly while simmering, stirring constantly until thickened.

  15. Making It Ahead and Meal Prep Tips

  • This soup actually tastes better the next day as flavors meld. Prepare it fully, then refrigerate overnight.

  • Reheat gently, stirring occasionally, adding extra milk or broth if it thickens too much.

  • You can freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

  16. Safety Tips

  • Always ensure the ground beef is cooked thoroughly to an internal temperature of at least 160°F (71°C) for safety.

  • Cool leftovers promptly and refrigerate within 2 hours of cooking.

  • Use clean utensils and containers to avoid contamination.

  17. Serving Suggestions

  • Serve the soup in warm bowls topped with extra shredded cheese or crispy fried onions.

  • Accompany with crusty artisan bread, garlic bread, or soft dinner rolls to soak up the rich broth.

  • A simple green salad with vinaigrette balances the heaviness of the soup.

  • For a casual meal, pair with potato chips or cornbread.

  18. Presentation Tips

  • Ladle the soup neatly into bowls.

  • Garnish with finely chopped fresh herbs such as parsley, chives, or green onions for color and freshness.

  • Add a small dollop of sour cream or a swirl of heavy cream on top for a restaurant-quality touch.

  • For a touch of texture, sprinkle toasted breadcrumbs or crushed crackers before serving.