Creamy, hearty, and oh-so-comforting, this Cheesy Beef and Potato Soup is the kind of meal that wraps you up like a warm blanket on a cold day. Bursting with tender chunks of potato, savory ground beef, and a rich cheesy broth, it’s a weeknight wonder that comes together with simple ingredients and major flavor.

This soup is ideal for chilly evenings when you need something quick yet satisfying. It’s a family-friendly option that even picky eaters will love. Serve it with a slice of crusty bread, and you’ve got a cozy dinner that feels like home in every bite.

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

For this soup, Yukon Gold potatoes are a top choice. They hold their shape beautifully during cooking and offer a buttery, creamy texture that complements the cheesy broth. You could also use Russet potatoes for a softer, more starchy finish, but keep an eye on them—they tend to break down faster.

Ingredients for the Cheesy Beef and Potato Soup

Ground Beef
Provides a hearty base of flavor and protein. Choose lean ground beef for a less greasy soup, or go with an 80/20 blend for extra richness.

Yukon Gold Potatoes
These golden gems add creaminess and structure to the soup, making every spoonful satisfying and tender.

Onion and Garlic
These aromatics deepen the flavor and balance the richness of the cheese and beef.

Carrots
For a subtle sweetness and a pop of color, carrots work beautifully in the mix.

Beef Broth
Forms the savory foundation of the soup. Opt for low-sodium broth if you prefer to control the saltiness.

Milk and Heavy Cream
These create the creamy consistency that gives the soup its luxurious mouthfeel.

Shredded Cheddar Cheese
The star of the show—cheddar brings tangy, melty goodness that defines this soup.

Butter and Flour
Used to make a quick roux, thickening the soup to the perfect creamy texture.

Salt, Pepper, and Paprika
Seasonings that bring the whole dish to life without overpowering the main flavors.

How To Make the Cheesy Beef and Potato Soup

Step 1: Brown the Beef

In a large soup pot or Dutch oven over medium heat, cook the ground beef until fully browned and no longer pink. Use a spoon to break it into crumbles as it cooks. Drain excess fat and set the beef aside.

Step 2: Sauté Aromatics

In the same pot, add butter and let it melt. Toss in chopped onions, garlic, and carrots. Cook for 4–5 minutes until the onions become translucent and the carrots begin to soften.

Step 3: Build the Base

Sprinkle flour over the sautéed vegetables and stir to form a roux. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in beef broth while stirring constantly to avoid lumps.

Step 4: Add Potatoes and Simmer

Stir in the diced Yukon Gold potatoes and return the browned beef to the pot. Bring everything to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until potatoes are fork-tender.

Step 5: Make it Creamy

Pour in the milk and heavy cream. Stir well and continue cooking on low for 5 minutes, making sure the soup doesn’t boil.

Step 6: Melt in the Cheese

Gradually add shredded cheddar cheese, stirring until melted and smooth. Adjust seasoning with salt, pepper, and a touch of paprika for warmth.

Step 7: Serve It Up

Ladle the hot soup into bowls and garnish with chopped parsley or extra shredded cheese if desired. Serve immediately with your favorite bread or crackers.

Serving and Storing This Cheesy Beef and Potato Soup

This soup is best served piping hot with a side of warm crusty bread or a sprinkle of extra cheese on top. It also pairs wonderfully with a light salad or roasted vegetables if you’re aiming for a heartier meal.

To store leftovers, let the soup cool completely before transferring to an airtight container. It can be refrigerated for up to 4 days. When reheating, do so gently over low heat to preserve the creamy texture. If the soup thickens too much in the fridge, add a splash of milk or broth while warming it up.

For longer storage, freeze in individual portions. Just note that the dairy may cause slight texture changes after thawing, but a good stir usually brings it back together.

Frequently Asked Questions

How can I make this soup gluten-free?

Swap the all-purpose flour for a gluten-free flour blend or use cornstarch as a thickener. Be sure your broth is also certified gluten-free.

Can I substitute the beef with another protein?

Absolutely. Ground turkey or chicken work well as lighter alternatives. You could even try plant-based crumbles for a vegetarian twist.

What kind of cheese melts best in this soup?

Sharp cheddar is perfect for bold flavor and smooth melting. For a creamier finish, consider mixing in a bit of mozzarella or Monterey Jack.

Can I make this in a slow cooker?

Yes! Brown the beef and sauté aromatics first, then add everything except the milk, cream, and cheese to your slow cooker. Cook on low for 6 hours, stir in dairy and cheese at the end.

Why is my cheese clumping instead of melting?

Add cheese slowly and make sure the soup isn’t boiling. High heat can cause the cheese to separate or become stringy.

Is it okay to use pre-shredded cheese?

You can, but freshly shredded cheese melts more smoothly since it doesn’t contain anti-caking agents that may affect texture.

Want More Soup Ideas with a Twist?

If you loved this Cheesy Beef and Potato Soup, you’ll definitely want to try these savory creations too:

Flavorful Jailhouse Rice Recipe for a beefy, hearty rice one-pot.
Sweet Garlic Chicken in the Crockpot if you love sweet-savory slow-cooked comfort.
Delicious Corned Beef Hash for a meaty and crispy breakfast-for-dinner option.

One Skillet Smoky Honey Chili Beef Rice when you’re craving bold flavors in one easy pan.
Cheesy Ranch Potatoes to serve on the side or make it a full-on cheesy affair.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest comfort food board so you can revisit it any time the weather turns chilly or you need a cozy meal fix.

And I’d love to hear how your soup turned out. Did you add crispy bacon bits? Maybe a dash of hot sauce for extra kick?

Share your twist in the comments and let’s swap ideas—because great soup is always better when shared.

Cheesy Beef and Potato Soup

Author: Olivia McKenney

Total Time: 45 minutes
Yield: 6 servings

Print Recipe

Description

A warm, creamy, and satisfying soup packed with hearty ground beef, buttery Yukon Gold potatoes, and melty cheddar cheese. Perfect for chilly nights or whenever comfort food calls.

Instructions

In a large pot, brown the ground beef over medium heat. Drain and set aside.

Melt butter in the same pot. Add onion, garlic, and carrots. Sauté until softened, about 4–5 minutes.
Sprinkle in flour and stir to coat the vegetables. Cook for 1–2 minutes.
Gradually whisk in the beef broth. Stir continuously until smooth.

Add the diced potatoes and cooked beef back to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes.
Stir in milk and heavy cream. Simmer on low for 5 minutes.
Gradually add shredded cheddar cheese, stirring until fully melted. Season with paprika, salt, and pepper.

Serve hot, garnished with parsley if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes

Category: Dinner