Warm, hearty, and incredibly comforting, Cheesy Beef & Potato Soup is the ultimate cozy meal for chilly nights. With tender potatoes, seasoned ground beef, melted cheddar cheese, and a rich, creamy broth, this easy soup brings all the flavors of a cheeseburger and loaded potatoes together in one satisfying bowl.
Whether you need a quick weeknight dinner, a budget-friendly family meal, or a crowd-pleasing soup for cold weather, this Cheesy Beef & Potato Soup is guaranteed to hit the spot.
⭐ Why You’ll Love This Soup
- ✔ Comfort food at its best – thick, creamy, and cheesy
- ✔ Ready in 30–40 minutes
- ✔ Uses simple, inexpensive ingredients
- ✔ Kid-friendly flavor
- ✔ Perfect for meal-prep and leftovers
🥔 Ingredients
Soup Base
- 1 lb ground beef
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 3 cups potatoes, peeled and diced
- 3 cups beef broth
- 1 cup milk or half-and-half
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt & pepper to taste
Cheese
- 2 cups shredded cheddar cheese (sharp works best)
Optional Add-Ins
- 1 cup diced carrots or celery
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper for heat
- Cooked bacon pieces
- Green onions for topping
🍲 How to Make Cheesy Beef & Potato Soup
1. Brown the Beef
Heat oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
2. Cook Aromatics
Add diced onion and cook 3–4 minutes until softened. Add garlic and sauté for 30 seconds.
3. Add Potatoes & Broth
Stir in diced potatoes and pour in beef broth. Add Worcestershire, paprika, and optional carrots or celery.
Bring to a boil, then reduce heat and simmer 10–15 minutes, until potatoes are tender.
4. Add Cream
Stir in milk and heavy cream. Simmer on low (do not boil) for 3–5 minutes.
5. Add Cheese
Remove the pot from heat and slowly stir in shredded cheddar cheese until melted and smooth.
6. Season
Add salt, pepper, and optional thyme or cayenne.
7. Serve
Top with:
- Green onions
- Extra cheese
- Bacon bits
- Crackers
🧀 Tips for the Best Cheesy Beef & Potato Soup
✔ Use freshly shredded cheese
Pre-shredded cheese contains anti-caking agents that make the soup grainy.
✔ Don’t boil after adding cheese
High heat can cause the cheese to separate.
✔ Choose starchy potatoes
Russet or Yukon Gold potatoes help thicken the soup perfectly.
✔ Add cream last
Keeps the soup rich and silky.
🍴 Serving Suggestions
This soup pairs perfectly with:
- Crusty bread
- Garlic toast
- Cornbread
- Side salad
- Biscuits
It’s also thick enough to serve in a bread bowl!
🥣 Storage & Reheating
Refrigerate
Store in an airtight container for 3–4 days.
Freeze?
This soup does not freeze well because of the cheese and cream.
Reheat
Warm on low heat on the stove. Add a splash of milk if it thickens too much.
❓ FAQ
Can I use ground turkey instead of beef?
Yes—just switch the broth to chicken broth.
Can I make it spicy?
Add jalapeños, cayenne, or pepper jack cheese.
Can I thicken it more?
Mash a few potatoes in the pot or mix 1 tablespoon cornstarch with water and stir in.
Cheesy Beef & Potato Soup
Ingredients
• 1 lb lean ground beef (85/15)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 medium russet potatoes, peeled & cubed (about 3 cups)
• 4 cups low-sodium beef broth
• 1 cup whole milk or half-and-half (for richness; or unsweetened almond milk for lighter)
• 1½ cups shredded sharp cheddar cheese
• 2 tbsp cream cheese (secret for ultra-creamy texture!)
• 1 tbsp Worcestershire sauce
• ½ tsp smoked paprika
• Salt & black pepper to taste
• Optional: chopped green onions or crispy bacon for topping
Instructions
- In a large pot or Dutch oven, brown ground beef and onion over medium-high heat. Drain excess fat. Add garlic; cook 1 min.
- Stir in potatoes and broth. Bring to a boil, then reduce heat, cover, and simmer 12–15 mins until potatoes are fork-tender.
- Reduce heat to low. Stir in milk, Worcestershire, smoked paprika, salt, and pepper.
- Add cream cheese; whisk until melted and smooth. Gradually stir in cheddar until fully melted and soup is velvety. Don’t boil after adding dairy—heat gently to avoid curdling.
- Simmer uncovered 3–5 mins to thicken slightly. Taste and adjust seasoning.
- Ladle into bowls. Top with green onions or bacon if desired.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 25 mins, Total Time: 35 mins, Servings: 6
Calories: 385, Net Carbs: 20g, Fats: 22g, Protein: 25g
(Keto-friendly? Swap potatoes for 3 cups diced cauliflower—net carbs drop to ~7g/serving!)