Name: Cheesy Beef and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound ground beef; 4 cups diced Yukon Gold potatoes; 1 medium yellow onion, diced; 2 cloves garlic, minced; 3 cups beef broth; 1 ½ cups whole milk or heavy cream; 2 cups sharp cheddar cheese, shredded; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon chopped fresh parsley (optional)

Comfort food doesn’t get much better than this. When the temperature drops or you’re craving something cozy and hearty, Cheesy Beef and Potato Soup is my go-to. It brings together everything I love about a filling soup: tender bites of potato, rich and savory ground beef, and a creamy, cheesy base that’s impossible to resist. This is one of those soups that warms you from the inside out and fills your kitchen with a smell so comforting, you’ll be ladling seconds before it even hits the bowl.

I first made this soup on a whim, using ingredients I already had in my pantry and fridge. It turned out so deliciously satisfying that it instantly earned a permanent spot in my dinner rotation. The best part? It’s incredibly easy to make and doesn’t require fancy ingredients or hours of simmering. If you’re looking for a cozy dinner idea that’s both kid-approved and adult-adored, this is the one.

Why You’ll Love This Cheesy Beef and Potato Soup

This soup is the ultimate one-pot wonder. The creamy broth is packed with cheesy flavor that balances perfectly with the seasoned beef and the soft, comforting texture of cooked potatoes. It’s great for weeknights because it comes together quickly, and it’s also perfect for meal prep or freezing for later. Whether you’re cooking for a crowd or just want something soul-satisfying after a long day, this recipe delivers every single time.

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

For this soup, I prefer using Yukon Gold potatoes. They have a naturally buttery flavor and hold their shape well without becoming too mushy. Russet potatoes are also an option, especially if you want a thicker texture since they break down more while cooking. Red potatoes can work too, especially if you like a firmer bite and want to leave the skins on for added texture and color.

The key is to cut the potatoes into evenly sized chunks so they cook at the same rate. No one wants to dig into a spoonful of soup and get a half-raw potato cube!

Options for Substitutions

Ground Beef: You can swap this with ground turkey or ground chicken for a lighter version. Even Italian sausage adds a spiced kick that pairs really well with the creamy broth.

Cheddar Cheese: Sharp cheddar is my go-to, but Monterey Jack, Colby, or even a mix of cheeses can give it a different twist. Just make sure you’re using a cheese that melts well.

Milk or Cream: Whole milk gives a nice balance of richness, but if you want it extra creamy, use heavy cream. For a lighter soup, half-and-half or even evaporated milk will work.

Broth: Beef broth deepens the flavor, but chicken or vegetable broth will do just fine in a pinch.

Potatoes: If you’re short on fresh potatoes, frozen diced potatoes or even hash browns can step in and save time.

This soup is forgiving, so don’t be afraid to play with substitutions based on what you have on hand!

Ingredients for This Cheesy Beef and Potato Soup

Ground Beef
The base of this soup’s hearty, savory flavor. It adds richness and makes the soup filling enough to serve as a full meal.

Potatoes
I love using Yukon Golds for their creamy texture and buttery taste, but any good boiling potato will work. They bulk up the soup and give it that satisfying bite.

Onion
A diced yellow onion adds sweetness and depth as it cooks with the beef.

Garlic
Minced garlic brings out a warm, aromatic flavor that ties the beef and cheese together beautifully.

Beef Broth
This is the liquid backbone of the soup. It gives a rich, meaty flavor that complements the beef and balances the cream.

Milk or Heavy Cream
Used to create a luscious, velvety base. It also helps the cheese melt into the broth seamlessly.

Cheddar Cheese
I go for sharp cheddar, freshly shredded, for the best melt and flavor. It’s what turns this soup from good to unforgettable.

Butter
Adds a little richness and is used to sauté the aromatics before building the soup.

All-Purpose Flour
Used to make a quick roux, which thickens the soup just enough to give it that comforting, creamy texture.

Salt & Black Pepper
Simple seasonings that enhance all the flavors in the pot.

Parsley (optional)
For a fresh pop of color and a subtle herbal note right before serving.

Step 1: Brown the Beef

Start by heating a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook until it’s fully browned, breaking it apart with a wooden spoon as it cooks. Once browned, drain any excess fat and set the beef aside.

Step 2: Sauté the Aromatics

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

Step 3: Make the Roux

Sprinkle the flour over the onion and garlic mixture and stir well to coat everything. Cook the flour for 1–2 minutes, stirring constantly, to eliminate any raw taste.

Step 4: Build the Base

Slowly pour in the beef broth while stirring to prevent lumps. Then add the milk (or cream) and stir until the mixture is smooth and slightly thickened.

Step 5: Add the Potatoes and Beef

Return the cooked ground beef to the pot and stir in the diced potatoes. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Step 6: Add the Cheese

Once the potatoes are soft, stir in the shredded cheddar cheese a handful at a time until fully melted and smooth. Taste and season with salt and pepper as needed.

Step 7: Serve and Garnish

Ladle the hot soup into bowls and sprinkle with fresh chopped parsley if you’d like. Serve with crusty bread or crackers for the ultimate cozy meal.

How Long to Cook the Cheesy Beef and Potato Soup

From start to finish, this soup takes about 35 to 40 minutes to prepare:

Browning the beef: ~7 minutes
Sautéing and making the roux: ~5 minutes
Simmering the potatoes: 15–20 minutes
Melting the cheese and final simmer: ~5 minutes

It’s a quick-cook recipe that tastes like it simmered all day.

Tips for Perfect Cheesy Beef and Potato Soup

Shred Your Own Cheese
Pre-shredded cheese often has anti-caking agents that prevent smooth melting. For the creamiest soup, grate your own sharp cheddar.

Cut Even Potato Chunks
Make sure the potato pieces are all roughly the same size so they cook evenly and you don’t end up with mushy bits or undercooked chunks.

Simmer Gently
Once the potatoes are added, keep the soup at a gentle simmer—not a rolling boil—to avoid overcooking or breaking the potatoes.

Add Cheese Off Heat
To prevent curdling or graininess, stir the cheese in once you’ve reduced the heat or even taken the pot off the burner.

Season Last
Cheese and broth already bring salt, so always taste and adjust seasoning at the end to avoid over-salting.

Use a Dutch Oven or Heavy-Bottomed Pot
This helps distribute heat evenly and prevents burning or scorching the bottom of your soup.

Double the Batch
This soup stores and freezes beautifully—so make extra for easy lunches or dinners later in the week.

Watch Out for These Mistakes While Cooking

Overcooking the Potatoes
Soft is good, but mushy isn’t. Keep an eye on them—once they can be pierced easily with a fork, it’s time to move on.

Adding Cheese Too Early
If the soup is too hot when you stir in the cheese, it can separate and become grainy. Always reduce the heat before adding cheese.

Using Pre-Shredded Cheese
While convenient, pre-shredded cheese doesn’t melt as smoothly. Grating your own makes a big difference in texture.

Skipping the Roux
Don’t skip the flour step—it’s essential for thickening the soup. Without it, the broth may end up too thin and watery.

Not Draining the Beef
Leaving in excess grease can make the soup too oily. Drain the fat after browning for a cleaner, better-tasting broth.

What to Serve With Cheesy Beef and Potato Soup?

Crusty Garlic Bread

The crispy edges and soft center are perfect for dunking into the cheesy broth.

Simple Green Salad

A light, crisp salad with vinaigrette balances the richness of the soup beautifully.

Buttery Dinner Rolls

Soft, warm rolls slathered with butter—yes, please. They make a cozy addition to the bowl.

Grilled Cheese Sandwich

Double down on the comfort by serving this soup with a golden, cheesy sandwich.

Bacon-Wrapped Asparagus

Adds a smoky, savory crunch to the meal without being too heavy.

Roasted Garlic Brussels Sprouts

Roasted veggies offer a slightly bitter contrast that complements the creamy soup.

Apple and Walnut Slaw

Fresh, sweet, and tangy—great for cutting through the soup’s richness.

Dill Pickle Spears

Surprisingly refreshing and tangy alongside a bowl of cheesy, beefy goodness.

Storage Instructions

Cheesy Beef and Potato Soup stores like a dream. Let it cool completely before transferring to an airtight container.

Refrigerator: Store in the fridge for up to 4 days. Reheat on the stovetop over low heat, stirring frequently.
Freezer: This soup can be frozen, but be aware that the potatoes and cheese may change texture slightly. For best results, freeze before adding the cheese, then add it fresh when reheating.
Reheating Tip: Add a splash of broth or milk while reheating to loosen up the consistency and restore creaminess.

Estimated Nutrition (per serving – based on 6 servings)

Calories: ~420
Protein: 21g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 4g
Sodium: 670mg

Note: These values may vary slightly based on ingredient brands and substitutions used.

Frequently Asked Questions

What type of cheese melts best in this soup?

Sharp cheddar is ideal because it melts smoothly and adds bold flavor. You can also blend in Monterey Jack or Colby for extra creaminess.

Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté the onions and garlic first, then transfer everything (except cheese and milk) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the cheese and milk at the end.

How do I prevent the cheese from clumping or getting grainy?

Make sure the heat is low or off when adding the cheese, and stir it in slowly. Pre-shredded cheese can be harder to melt smoothly due to anti-caking agents.

Can I use frozen potatoes instead of fresh?

Absolutely. Frozen diced potatoes or hash browns save time and work well—just add them directly to the simmering broth.

Is this soup gluten-free?

Not as written, because of the flour used to thicken it. But you can use gluten-free all-purpose flour or even cornstarch slurry as an alternative.

Can I add vegetables to this soup?

Definitely! Try adding corn, carrots, or peas during the simmering stage. They go great with the cheesy, beefy base.

What’s the best way to reheat this soup without it separating?

Use gentle heat. Warm it slowly on the stove or in the microwave at medium power, stirring often. Add a splash of broth or milk to refresh the creaminess.

Can I make this soup ahead of time?

Yes, and it actually tastes even better the next day! Just store it in the fridge and reheat gently. Consider leaving out the cheese until just before serving if you’re prepping in advance.

Conclusion

Cheesy Beef and Potato Soup is the ultimate comfort food—hearty, creamy, and packed with flavor. Whether you’re craving a cozy dinner after a long day or need a satisfying dish that the whole family will love, this soup checks every box. It’s easy to customize, comes together quickly, and leaves you full and happy. Trust me, once you try it, it’ll become a regular in your meal rotation.