Oh man, do I have a soup for you! My cheesy beef and potato soup is the ultimate hug-in-a-bowl, especially when the weather turns chilly. I swear, the smell alone transports me back to my grandma’s kitchen—she’d make huge pots of this on snow days, and we’d all gather around with crusty bread while the wind howled outside.
What makes this soup so special? It’s that magic combo of tender beef, creamy potatoes, and melty cheddar cheese coming together in one glorious pot. No fancy techniques here—just honest, soul-warming goodness that comes together faster than you’d think. My kids beg for this soup now just like I did as a kid, and honestly? I never say no because it means I get leftovers for lunch the next day!
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Why You’ll Love This Cheesy Beef and Potato Soup
Listen, this isn’t just soup—it’s a cozy blanket for your taste buds. Here’s why it’ll become your new go-to:
- Creamy dreaminess: The heavy cream and melted cheddar create a velvety texture that coats every spoonful
- Bold flavor: Savory beef, sweet onions, and garlic mingle with that glorious cheese in every bite
- One-pot wonder: From browning the beef to serving, everything happens in your trusty soup pot (less dishes!)
- Weeknight hero: Ready in under an hour when you need comfort food FAST
- Leftover magic: Tastes even better the next day as flavors meld together
Trust me, once you try this, you’ll understand why my family fights over the last bowl!
Ingredients for Cheesy Beef and Potato Soup
Here’s everything you’ll need to make this cozy masterpiece – I swear by these exact measurements for perfect flavor every time:
- 1 lb ground beef (80/20 blend gives the best flavor, but lean works too)
- 4 cups peeled and diced potatoes (about 3 medium russets – peel left on works for more texture!)
- 1 medium onion, chopped (yellow or sweet both work beautifully)
- 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
- 4 cups beef broth (I use low-sodium to control saltiness)
- 1 cup shredded cheddar cheese (sharp cheddar melts best – grate it yourself for creaminess)
- 1 cup heavy cream (half-and-half works but won’t be as luxuriously thick)
- 2 tbsp butter (salted or unsalted – just adjust your added salt)
- 1 tsp salt (add more to taste at the end)
- 1/2 tsp black pepper (freshly cracked makes all the difference)
- 1/2 tsp paprika (smoked paprika adds amazing depth if you have it)
See? Nothing too fancy – just good, honest ingredients that transform into pure comfort. Now let’s make some magic!
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1-Hour Cheesy Beef and Potato Soup That Melts Hearts
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and comforting soup combining tender beef, creamy potatoes, and melted cheese for a rich and satisfying meal.
Ingredients
- 1 lb ground beef
- 4 cups peeled and diced potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add butter, onion, and garlic. Sauté until onions are translucent.
- Stir in potatoes, beef broth, salt, pepper, and paprika. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, until potatoes are tender.
- Stir in heavy cream and cheddar cheese. Cook until cheese is melted and soup is heated through.
- Serve hot and enjoy.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Substitute ground turkey for a lighter option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
How to Make Cheesy Beef and Potato Soup
Okay, let’s get cooking! This soup comes together in simple steps, but I’ll walk you through each one to make sure it turns out perfect. Grab your favorite soup pot – I use my trusty 5-quart Dutch oven for this.
Browning the Beef
First things first – let’s brown that beef! Crank your burner to medium heat and toss in your ground beef. Here’s my pro tip: don’t stir too much at first. Let it get a nice crust on one side before breaking it up with your spoon. This builds amazing flavor! When it’s fully cooked (no pink remaining), tilt the pot and spoon out the extra fat. Too much grease makes the soup heavy.
Sautéing Aromatics
Now for the flavor builders! Add your butter to the same pot – that beefy residue is liquid gold. Toss in the onions and garlic. Stir them around until the onions turn kinda see-through (about 3-4 minutes). Watch the garlic closely – if it starts browning, lower the heat immediately. Burnt garlic = bitter soup, and we don’t want that!
Simmering the Soup
Time for the potatoes! Dump them in along with the beef broth and spices. Bring everything to a gentle boil, then dial it back to a happy little simmer. Let it bubble away for about 15-20 minutes – you’ll know it’s ready when a potato cube mashes easily against the side of the pot with your spoon. If the liquid reduces too much, just add a splash more broth.
Adding Cream and Cheese
Here comes the magic! Turn the heat down to low before adding the heavy cream – this prevents curdling. Stir it in gradually, then do the same with the cheese a handful at a time. Keep stirring until everything melts into creamy perfection. Taste it now! Need more salt? More pepper? This is your moment to adjust. Once it’s all smooth and dreamy, you’re ready to serve!
Tips for the Best Cheesy Beef and Potato Soup
Want to take your soup from good to *great*? Here are my tried-and-true tips: First, always shred your own cheese—pre-shredded stuff doesn’t melt as smoothly. Use full-fat heavy cream for that luxurious richness (trust me, it’s worth it). Taste as you go and adjust seasoning—sometimes it needs a pinch more salt or pepper at the end. And don’t rush the simmering! Let those potatoes get perfectly tender. Oh, and leftovers? They’re even better the next day—just reheat gently to keep it creamy.
For another comforting soup, check out our Homemade Chicken Noodle Soup Recipe that’s perfect for cozy dinners.
Variations of Cheesy Beef and Potato Soup
Oh, the possibilities! This soup is like a blank canvas for your cravings. Toss in some crispy bacon bits at the end for smoky crunch. Spice lovers? A diced jalapeño with the onions adds nice heat. Swap cheddar for pepper jack if you’re feeling adventurous. And for extra veggies, throw in a handful of corn or carrots with the potatoes. The best part? It’s still *your* cozy soup—just with a fun twist!
Serving Suggestions for Cheesy Beef and Potato Soup
This soup is a meal all on its own, but oh, the sides! I always grab a crusty baguette for dunking—it’s perfect for soaking up every cheesy, creamy bite. A simple green salad with tangy vinaigrette balances the richness. And don’t forget garnishes! A dollop of sour cream, chopped chives, or extra shredded cheese on top? Pure perfection.
Storing and Reheating Cheesy Beef and Potato Soup
Here’s the beautiful thing—this soup actually gets *better* after sitting overnight! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—gentle heat on the stove with occasional stirring keeps the cheese from separating. If it thickens too much, just stir in a splash of broth or milk to bring it back to creamy perfection.
Nutritional Information for Cheesy Beef and Potato Soup
Okay, let’s talk numbers—but remember, this is cozy food, not health food! Each hearty 1-cup serving packs about 350 calories, with 20g protein to keep you full. You’re looking at 18g carbs (thanks, potatoes!) and 22g fat (hi, cheese and cream!). Sodium hits around 800mg—use low-sodium broth if you’re watching that. These are estimates though—your exact amounts will vary based on your ingredients. My philosophy? Everything in moderation, especially when it tastes this good!
Explore hearty beef and potato recipes on Pinterest boards for inspiration any night of the week.
Frequently Asked Questions
Got questions? I’ve got answers! Here are the things people ask me most about this cheesy beef and potato soup:
Can I freeze this soup?
Honestly? I wouldn’t. The dairy can separate when thawed, giving you a grainy texture. But it keeps beautifully in the fridge for 3 days—just reheat gently on the stove.
Can I use milk instead of heavy cream?
You can, but it won’t be as luxuriously thick. Half-and-half works better if you’re cutting calories. For the creamiest results though, stick with heavy cream.
What potatoes work best?
Russets give that classic fluffy texture, but Yukon Golds are my secret weapon—they hold their shape better and make the soup extra velvety.
Why is my cheese clumping?
Always add cheese off the heat and stir slowly! High temps make cheese seize up. If it happens, just keep stirring—it’ll usually smooth out as the soup cools slightly.
Share Your Cheesy Beef and Potato Soup Experience
Now I want to hear from you! Did this soup become your new comfort food obsession like it did for me? Snap a photo of your cheesy masterpiece and tag me—I live for seeing your creations! Leave a comment below with your tweaks or questions too. Nothing makes me happier than knowing this recipe brought someone the same cozy joy it’s brought my family for years. Happy soup-making, friends!