Cheesy Beef & Potato Soup is the ultimate comfort food—hearty, rich, and packed with flavor. Made in a single pot, this soup brings together seasoned ground beef, tender potatoes, and melty cheddar cheese in a creamy, savory broth. It’s a cold-weather favorite that tastes like a cheeseburger-meets-loaded-potato hybrid, and it’s perfect for feeding a hungry family or reheating throughout the week.
Why You’ll Love Cheesy Beef & Potato Soup
This soup is thick, satisfying, and full of real ingredients. The beef adds protein and savory depth, the potatoes make it hearty, and the cheddar cheese gives it that luscious, creamy finish. It’s fast, easy, and budget-friendly—no fancy tools, just one pot and pantry staples. It’s also endlessly customizable and great for meal prep.
Expert Tips and Tricks
- Brown the beef well for maximum flavor—don’t rush this step.
- Cut potatoes into even ½-inch cubes for consistent cooking.
- Add shredded cheese off the heat to prevent clumping or curdling.
- Stir in a splash of milk or broth if the soup thickens too much while simmering.
- Use a potato masher to gently mash a few potatoes at the end for extra creaminess without needing flour.
Recipe Variations and Possible Substitutions
- Swap ground beef with ground turkey, chicken, or plant-based crumbles.
- Stir in diced carrots, celery, or corn for extra veggies.
- Use Velveeta or American cheese for ultra-smooth melt, or pepper jack for a spicy kick.
- Substitute cream with evaporated milk or Greek yogurt for a lighter version.
- For gluten-free, ensure your broth and cheese are labeled gluten-free.
Serving and Pairing Suggestions
Serve this soup piping hot with crusty bread, buttery rolls, or garlic toast for dipping. A simple green salad makes a great side to lighten up the meal. For toppings, try extra shredded cheese, chopped green onions, crumbled bacon, or a dollop of sour cream. It also pairs well with a crisp apple cider or even a light beer if you’re leaning cozy pub-style.
Storage and Reheating Tips
- Store in airtight containers in the fridge for up to 4 days.
- Freeze for up to 2 months—leave out the cheese before freezing and stir it in fresh when reheating.
- Reheat on the stove over medium-low heat, stirring often. Add a splash of broth or milk if needed.
- Microwave individual portions in 45-second intervals, stirring in between.
- Avoid boiling during reheating to keep the cheese from separating.
Recipe FAQs
Can I use frozen potatoes?
Yes, frozen diced potatoes or hash browns work—just reduce the simmering time slightly.
Why did my cheese clump or get grainy?
Cheese can curdle if added while the soup is too hot. Remove the pot from heat and stir it in gradually.
Can I make this in advance?
Absolutely! It reheats beautifully and tastes even better the next day.
How do I thicken the soup more?
Mash some of the cooked potatoes, or stir in a cornstarch slurry near the end.
Cheesy Beef & Potato Soup
This one-pot Cheesy Beef & Potato Soup is rich, hearty, and packed with tender potatoes, savory beef, and melty cheddar—perfect for cold nights!
Ingredients
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups russet potatoes, peeled and diced (about ½-inch cubes)
- 3 cups low-sodium beef broth
- 1 cup milk
- 1 cup heavy cream (or more milk)
- 2 cups shredded sharp cheddar cheese
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ¼ tsp dried thyme or Italian seasoning (optional)
- 1 tbsp olive oil or butter
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook, breaking it up, until browned and cooked through. Drain excess grease if needed.
- Add diced onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook another 30 seconds.
- Stir in potatoes, salt, pepper, and any seasonings you’re using. Pour in beef broth and bring to a boil.
- Reduce heat to a simmer and cook uncovered for 12–15 minutes, or until potatoes are fork-tender.
- Stir in milk and cream, then reduce heat to low.
- Remove pot from heat and slowly stir in shredded cheddar cheese, one handful at a time, until melted and smooth.
- Taste and adjust seasoning. If the soup is too thick, add more broth or milk to reach desired consistency.
- Optional: Lightly mash a few of the potatoes in the pot with a spoon or potato masher to thicken naturally.
- Serve hot, topped with extra cheese, herbs, or your favorite loaded potato toppings.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 871Total Fat: 58gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 195mgSodium: 1257mgCarbohydrates: 39gFiber: 4gSugar: 6gProtein: 47g
