Cheesy Beef and Potato Soup Recipe

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When the chilly days call for something hearty and comforting, nothing hits the spot quite like this Cheesy Beef and Potato Soup. It’s a soul-warming bowl packed with tender ground beef, creamy potatoes, and ooey-gooey cheddar cheese that meld together into a luscious, velvety soup. Every spoonful delivers rich layers of flavor and texture, making it a perfect meal to share with family or cozy up with on your own. Whether you’re craving something classic or a dish that feels like a warm hug, this Cheesy Beef and Potato Soup is sure to become a new favorite in your recipe rotation.

Ingredients You’ll Need

Gathering simple yet flavorful ingredients makes this soup absolutely foolproof and tastes like homemade love in every bite. Each component is essential: the ground beef brings savory depth, the Yukon Gold potatoes add creaminess and a subtle sweetness, and the mild cheddar cheese melts beautifully to create that signature cheesy richness.

• 1 pound ground beef: Choose fresh, lean beef for a juicy base without extra grease.
• 1 large yellow onion, finely diced: Adds subtle sweetness and aromatic depth to the broth.
• 1 teaspoon garlic, minced: A punch of flavor that elevates the whole dish without overpowering it.
• 4 cups beef broth: The hearty liquid foundation that ties all ingredients together.
• 2 pounds Yukon Gold potatoes, peeled and diced: Creamy in texture and perfect for thickening the soup naturally.
• 1 teaspoon paprika: Brings a gentle warmth and beautiful color to the soup.
• ½ teaspoon kosher salt: Enhances all the flavors evenly.
• ¼ teaspoon black pepper: Adds just the right hint of spice.
• 1 ½ cups mild cheddar cheese, shredded: The star ingredient that creates cheesy indulgence, plus extra for garnish.
• 1 cup heavy whipping cream: For silky creaminess that rounds out the soup perfectly.
• 1 tablespoon cornstarch: Helps thicken the soup to the ideal luscious consistency.
• 2 tablespoons water: Used to create a smooth slurry with cornstarch for thickening without lumps.
• Parsley, chopped for garnish: A fresh pop of color and subtle herbal brightness on top.

How to Make Cheesy Beef and Potato Soup

Step 1: Cook the Beef and Onions

Start by heating a large pot or Dutch oven over medium heat. Add your ground beef and diced onions, breaking the meat apart as it cooks. Stir regularly until the beef is fully browned and the onions become soft and fragrant, about 8 to 10 minutes. Drain off any excess grease to keep the soup from becoming too fatty, ensuring a clean, rich flavor.

Step 2: Add Garlic and Broth

Next, toss in the minced garlic and cook it for just one minute to awaken its aroma without letting it burn. Pour in the beef broth, then add the diced Yukon Gold potatoes, paprika, salt, and black pepper. Bring this vibrant mixture to a rolling boil, then lower the heat to medium-low to let the soup simmer gently. Give it about 15 to 20 minutes until the potatoes are tender enough to pierce easily with a fork.

Step 3: Melt in the Cheddar Cheese

Now for the magic: sprinkle in the shredded cheddar cheese gradually. Stir continuously as the cheese melts to create a silky, cheesy base. Adding it slowly prevents clumps and guarantees a smooth, creamy soup that’s deliciously cheesy all the way through.

Step 4: Stir in the Heavy Cream

Once the cheese has fully incorporated, pour in the heavy whipping cream. Give it a good stir to blend everything together. Allow the soup to warm through for about 3 to 5 minutes, building on the richness and smooth texture that makes Cheesy Beef and Potato Soup so irresistible.

Step 5: Thicken the Soup

In a small bowl, mix the cornstarch with water to create a slurry. Slowly add this to the soup while stirring constantly to avoid lumps. Simmer the soup for an additional 2 to 3 minutes until you notice it thickens just enough to coat the back of a spoon, balancing creamy thickness without heaviness.

Step 6: Garnish and Serve

Finally, sprinkle freshly chopped parsley and some extra shredded cheddar over the top for a burst of color and extra cheesiness. Serve your Cheesy Beef and Potato Soup piping hot, and watch as everyone digs into this comfort classic with delight.

How to Serve Cheesy Beef and Potato Soup

Garnishes

Garnishes are a wonderful way to add texture and brightness. Fresh parsley not only adds a pop of green but also a hint of herbal freshness that cuts through the richness. For extra indulgence, a sprinkle of more shredded cheddar cheese or even a dollop of sour cream makes each spoonful even more crave-worthy.

Side Dishes

This soup pairs beautifully with crusty bread or warm dinner rolls to sop up all the cheesy goodness. A crisp green salad with a light vinaigrette creates a fresh counterbalance, while roasted vegetables add a hearty element for a complete meal.

Creative Ways to Present

For a fun twist, serve the Cheesy Beef and Potato Soup in rustic bread bowls for an all-in-one edible container. Or ladle the soup over baked potatoes topped with bacon bits and scallions for a loaded potato experience that feels extra special and comforting.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Beef and Potato Soup can be stored in an airtight container in the refrigerator for up to 3 days. Keep it chilled promptly to maintain freshness and prevent the dairy from spoiling. Before storing, allow the soup to cool slightly but not completely cold.

Freezing

Freezing this soup is possible, but because it contains cream and cheese, the texture might slightly change once thawed. For best results, freeze the soup without cream and add it fresh during reheating. Store in a freezer-safe container for up to 2 months and defrost overnight in the fridge before warming.

Reheating

Reheat the soup gently on the stovetop over low to medium heat, stirring frequently to restore creaminess and prevent scorching. If thickened after refrigeration, add a little milk or broth to loosen the soup to your preferred consistency. Avoid microwaving for best texture retention.

FAQs

Can I use a different type of cheese?

Absolutely! While mild cheddar gives that classic cheesy flavor and smooth melt, you can try sharp cheddar for extra tang or Monterey Jack for a creamier taste. Just choose a cheese that melts well to keep the soup luscious.

What can I substitute for Yukon Gold potatoes?

You can use Russet potatoes or red potatoes if Yukon Golds are unavailable. Keep in mind that Russets tend to be a bit fluffier; they’ll still work wonderfully in the soup and absorb flavors beautifully.

Is this soup spicy?

No, this Cheesy Beef and Potato Soup is mild and comforting. The paprika adds warmth and subtle smokiness but not heat. If you prefer a little kick, you can add a pinch of cayenne pepper or red pepper flakes.

Can I make this soup vegetarian?

Definitely! Replace the ground beef with sautéed mushrooms or lentils and use vegetable broth instead of beef broth. The cheese and cream will still provide that lovely creamy texture and flavor.

How thick should the soup be?

The soup should be thick enough to coat a spoon but still spoonable and comforting. If it gets too thick, simply stir in a little more broth or cream while reheating to reach your preferred consistency.

Final Thoughts

If you’re craving a comforting soup that feels like a warm embrace, you really can’t go wrong with this Cheesy Beef and Potato Soup. It’s the kind of dish that satisfies cravings, warms you up from the inside out, and fills your home with the most inviting aromas. Give it a try soon, and I promise it won’t just become a meal—it’ll become a beloved tradition in your cooking repertoire.

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