Craving something warm, creamy, and absolutely reliable for busy weeknights? This Cheesy Beef and Potato Soup is your new go-to. It’s a one-pot wonder that blends tender potatoes, seasoned ground beef, and melty cheddar into a bowl of pure comfort quick enough for weeknights, special enough for weekends. The result feels like a hug in a mug: simple ingredients, sensational flavor, and a proven crowd-pleaser you’ll want to pin and make on repeat.
Cheesy Beef and Potato Soup at a Glance
- Serves: 6
- Prep: 15 minutes
- Cook: 30 minutes
- Total: ~45 minutes
- Why you’ll love it: Easy, hearty, affordable, and kid-approved
Cheesy Beef and Potato Soup Ingredients
- 1 lb (450 g) ground beef
- 1 tbsp olive oil (if needed)
- 1 medium onion, diced
- 2 ribs celery, diced (optional but great)
- 2 medium carrots, diced (optional)
- 3 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups (950 ml) beef or chicken broth
- 4 medium potatoes, peeled and ½-inch diced (Russet or Yukon Gold)
- 1 tsp smoked or sweet paprika
- ½ tsp dried thyme (optional)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup (240 ml) milk or half-and-half (room temp)
- 2 cups (200 g) sharp cheddar, freshly shredded
- Kosher salt & black pepper, to taste
- Chives or green onions, for garnish
How to Make Cheesy Beef and Potato Soup
- Brown the beef: Heat a large pot over medium-high. Add beef and a pinch of salt. Cook, breaking it up, until browned. Drain excess fat if needed; set beef aside.
- Sauté aromatics: In the same pot, add olive oil (if the pot looks dry), onion, celery, and carrots. Sauté 4–5 minutes until softened. Stir in garlic for 30 seconds.
- Make a quick roux: Add butter to the pot. Once melted, sprinkle in flour and cook 1–2 minutes, stirring, until it looks like wet sand.
- Build the base: Gradually whisk in broth until smooth. Add potatoes, paprika, thyme, mustard, and Worcestershire. Bring to a gentle boil, then simmer 12–15 minutes, until potatoes are tender.
- Finish creamy: Return the browned beef to the pot. Reduce heat to low. Stir in milk/half-and-half. Turn off the heat and slowly add cheddar by the handful, stirring until fully melted.
- Season & serve: Taste and add salt and pepper. Ladle into bowls and top with chives. For extra indulgence, add a dollop of sour cream or a few crushed crackers.
Practical Tips for Cheesy Beef and Potato Soup
This is a sturdy, weeknight-friendly recipe perfect for when you want maximum comfort with minimal fuss.
- Use freshly shredded cheese for the smoothest melt (pre-shredded can be grainy).
- Room-temp dairy helps prevent curdling when it hits the hot soup.
- Thickness fix: Mash a few potato cubes in the pot or simmer 3–5 minutes longer.
- Flavor boosts: A dash of hot sauce, a pinch of cayenne, or extra Dijon adds a gentle “zinger.”
Bonus Ideas for Cheesy Beef and Potato Soup
- Protein swap: Ground turkey, chicken, or mild Italian sausage.
- Veggie add-ins: Corn kernels, peas, diced bell pepper, or baby spinach stirred in at the end.
- Cheese twist: Try white cheddar, Colby-Jack, or a little pepper jack for heat.
- Toppings bar: Crumbled bacon, scallions, crushed crackers, or a swirl of Greek yogurt.
FAQ: Cheesy Beef and Potato Soup
Can I use ground turkey instead of beef?
Absolutely. Use the same amount and season a touch more aggressively. A splash of Worcestershire adds “beefy” depth to leaner turkey.
How do I make this gluten-free?
Skip the flour and thicken with a gluten-free cornstarch slurry (1½ tbsp cornstarch mixed with 2 tbsp cold water). Stir in at a simmer until the soup lightly thickens.
Is this recipe freezer-friendly?
Yes with a tweak. Dairy can separate after freezing, so freeze the soup before adding milk and cheese. Reheat gently, then stir in dairy and cheese right before serving.
Why did my cheese clump or split?
Cheese can seize if added over high heat. Turn the heat off, add cheese gradually, and stir until melted. Using freshly shredded cheese is a surefire, tested fix.
How thick should the consistency be?
Think “loaded baked potato soup.” It should be spoon-coating but still pourable. If too thin, mash a few potato cubes; if too thick, whisk in warm broth or milk a little at a time.
Can I make this in a slow cooker or Instant Pot?
- Slow cooker: Sauté beef/onions first. Add everything except dairy and cheese; cook on Low 6–7 hours (or High 3–4). Stir in milk and cheese at the end.
- Instant Pot: Sauté beef and aromatics on Sauté. Add broth, potatoes, seasonings; pressure cook 6 minutes (quick release). Stir in milk and cheese on Keep Warm.
Ready to make this Cheesy Beef and Potato Soup?
If this comfort-in-a-bowl is calling your name, pin it now so you’ve got a quick, easy dinner at your fingertips. Snap a pic, tag your bowl, and share the love with a friend who needs a warm, cheesy hug tonight!
