Cheesy Beef and Potato Soup Recipe – Easy Comfort Food Dinner

The aroma of sizzling beef and melting cheese swirling with hearty potatoes is pure magic on a chilly evening. That’s exactly what you get with my cheesy beef and potato soup: spoonfuls of creamy, cheesy, beefy goodness that’ll have you reaching for seconds (and maybe thirds—no judgment here!). I still remember the first time I whipped up this soup on a gray Sunday, craving something that felt like a hug in a bowl. Little did I know, this cheesy beef and potato soup would become a family staple, converting even my pickiest eater into a soup fanatic!

This recipe was born out of necessity, honestly. I had leftover ground beef, a couple of russet potatoes, and a block of cheddar that needed using. After a bit of tinkering, I landed on this comfort food masterpiece. It’s become my go-to for potlucks, snow days, and those “what’s for dinner?” moments when you need something fast, filling, and soul-soothing. The best part? You probably already have all the ingredients in your kitchen. And if you’re anything like me, you’ll appreciate how forgiving and customizable this soup is—it’s impossible to mess up, and every batch tastes a little bit better.

Cheesy beef and potato soup isn’t just another dinner—it’s the kind of meal that brings everyone together around the table, no small talk needed, just the sound of happy slurping. I’ve tested this recipe more times than I can count, tweaking the cheese blend and potato cut until it was just right. Whether you’re cooking for a hungry crew or just want leftover lunches for the week, you’ll love how easy and satisfying this soup is. So, gather those simple ingredients and get ready to fill your kitchen with the coziest smells!

Why You’ll Love This Cheesy Beef and Potato Soup Recipe

• Quick & Easy: You can have this cheesy beef and potato soup ready in under an hour, making it ideal for busy weeknights or when you need a last-minute meal.
• Simple Ingredients: No fancy grocery trip required—you probably have ground beef, potatoes, onions, and cheese on hand already. Pantry staples, everyday veggies, and a few seasonings do all the heavy lifting.
• Ultimate Comfort Food: This is the bowl you crave when you need something heartwarming and filling. The creamy cheese base, tender potatoes, and savory beef hit all the right notes for a cozy dinner.
• Crowd-Pleaser: I’ve served this to kids and adults alike—there’s never a drop left! Even my friends who claim they “don’t really do soup” go back for seconds.
• Versatile: This isn’t just another cheesy beef and potato soup recipe. The way the cheese melts into the savory broth, the beef adds richness, and the potatoes bring that starchy comfort—it’s a combination that feels like a culinary hug.

What sets this apart from the dozens of other potato or cheeseburger soups out there? For starters, I use a mix of sharp cheddar and a little bit of cream cheese for extra creaminess. Plus, browning the beef with onions and a touch of garlic gives a depth of flavor that’s totally crave-worthy. I’ve also experimented with different potato cuts and found that dicing them into bite-sized cubes lets them cook through without going mushy. This soup isn’t just about filling your stomach—it’s truly satisfying, and you’ll look forward to leftovers (if you have any!). You know those recipes that make you do a happy dance in the kitchen? This is one of them.

It’s the kind of meal that makes your house smell amazing, gets everyone to the table on time, and leaves you with a stack of empty bowls. Whether you’re warming up after a long day or needing a quick dinner that still feels special, this cheesy beef and potato soup delivers every single time. Trust me, you’ll want to bookmark this one.

What Ingredients You Will Need

This cheesy beef and potato soup uses simple, real-deal ingredients to create big, satisfying flavors. Most are pantry staples, and you can always swap things in or out if you’re missing something. Here’s everything you’ll need:

• Ground Beef (1 lb / 450g) – I like using 85% lean for a bit of richness, but any ground beef works. If you prefer ground turkey or chicken, those swap in easily.
• Russet Potatoes (3 large, about 2 lbs / 900g) – Peeled and diced into ½-inch cubes. Yukon Gold potatoes also work well for an extra creamy bite.
• Yellow Onion (1 medium, diced) – Adds sweetness and depth. White onions are fine too.
• Garlic (3 cloves, minced) – Fresh is best, but you can use 1 tsp garlic powder in a pinch.
• Carrots (2 medium, diced) – For color and a touch of sweetness. I sometimes throw in celery if I have it.
• Low-Sodium Beef Broth (4 cups / 950ml) – This forms the soup’s base and brings all the flavors together. Chicken broth works too, but beef keeps it extra hearty.
• Whole Milk (2 cups / 475ml) – Gives the soup creaminess without making it too heavy. You can use half-and-half for a richer soup, or 2% milk to lighten it up.
• Cheddar Cheese (2 cups / 200g, shredded) – I always reach for sharp cheddar for that bold, cheesy flavor. Pre-shredded is okay in a rush, but block cheese you shred yourself melts best.
• Cream Cheese (4 oz / 115g, softened) – This is my secret weapon for a silky-smooth soup. Don’t skip it if you want that luscious texture!
• Butter (2 tbsp / 28g) – For sautéing the veggies and adding a little richness.
• All-Purpose Flour (2 tbsp / 16g) – Helps thicken the soup to the perfect consistency.
• Salt & Pepper (to taste) – I start with 1 tsp salt and ½ tsp pepper, then adjust at the end.
• Smoked Paprika (½ tsp) – Optional, but it brings a gentle smokiness that’s just delicious.
• Green Onions (2, sliced) – For garnish and a bit of fresh crunch at the end.
• Optional Add-Ins: A sprinkle of cooked bacon bits, a dash of hot sauce, or a handful of frozen sweet corn is always welcome in my kitchen!

Ingredient Notes & Substitutions: If you’re gluten-free, swap the flour with cornstarch (use 1 tbsp mixed with a splash of broth). For a lighter soup, use skim milk and reduced-fat cheese. And if you want a vegetarian version, try swapping the beef with plant-based crumbles and use veggie broth—it still hits all the comforting notes!

Equipment Needed

• Large Soup Pot or Dutch Oven: At least 5-quart capacity. I use an enameled Dutch oven for even heat, but any heavy-bottomed pot works.
• Wooden Spoon or Spatula: For stirring the beef and veggies. A silicone spatula is my go-to for scraping the bottom clean.
• Chef’s Knife and Cutting Board: You’ll need these for all the veggie chopping. If you’re in a hurry, a food processor can help with dicing.
• Measuring Cups & Spoons: For accuracy and consistency. I always double-check my flour and cheese using a scale for best results.
• Ladle: For serving up those big, hearty bowls.
• Alternative Tools: If you don’t have a Dutch oven, a large stockpot or even a deep sauté pan will do the trick. For shredding cheese, a box grater or food processor works wonders.

Personal Tips: Keep your soup pot in good shape by avoiding metal utensils if it’s nonstick or enameled. Wooden or silicone tools are best. I clean mine right after it cools to prevent stuck-on bits from turning into a scrubbing marathon later. And honestly, you don’t need fancy gadgets for this soup—a sharp knife makes all the difference!

Preparation Method

1. Brown the Beef (10 minutes):
   Heat your soup pot over medium-high heat. Add 1 lb (450g) ground beef and cook, breaking it up with your spoon, until browned and no pink remains. If there’s a lot of grease, drain off most, leaving about a tablespoon for flavor.
   
   Tip: Season the beef with a pinch of salt and pepper while it cooks for extra depth.
2. Sauté the Vegetables (5 minutes):
   Add 2 tbsp (28g) butter, then toss in 1 diced onion, 2 diced carrots, and 3 minced garlic cloves. Cook, stirring often, until the veggies soften and the onion turns translucent—about 5 minutes. The kitchen will start to smell amazing!
3. Add Flour and Seasonings (2 minutes):
   Sprinkle 2 tbsp (16g) flour and ½ tsp smoked paprika over the veggies and beef. Stir constantly for about 2 minutes, letting the flour cook off the raw taste. The mixture will look a bit pasty—don’t worry, that’s normal.
   
   Warning: Don’t walk away here—flour can burn fast! Keep stirring.
4. Deglaze & Simmer (15 minutes):
   Gradually pour in 4 cups (950ml) beef broth, scraping up any flavorful bits stuck to the bottom. Add your diced potatoes (about 2 lbs / 900g). Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until the potatoes are fork-tender.
   
   Note: If the soup looks too thick, you can always add a splash more broth or water.
5. Make It Creamy (5 minutes):
   Stir in 2 cups (475ml) milk and 4 oz (115g) softened cream cheese. Keep stirring until the cream cheese melts completely into the soup—it’ll look lusciously creamy!
   
   Troubleshooting: If cream cheese clumps, try whisking a scoop of hot soup into it in a separate bowl, then stir back in.
6. Add the Cheese (2 minutes):
   Lower the heat to low, then add 2 cups (200g) shredded cheddar a handful at a time, stirring until melted and silky smooth. Taste and adjust salt and pepper if needed.
   
   Personal Tip: Shred your own cheese for the smoothest melt—pre-shredded kind can sometimes stay lumpy.
7. Finish & Serve (5 minutes):
   Ladle soup into big bowls. Top with sliced green onions, extra cheese, and bacon bits if you like. Serve piping hot!
   
   Sensory Cue: The soup should be thick but spoonable, with tender potatoes, creamy broth, and melty cheese in every bite.

Efficiency Hack: Prep your veggies and cheese while the beef browns. If you’re making this for a crowd, double the recipe—leftovers reheat beautifully!

Cooking Tips & Techniques

• Brown the Beef Well: Don’t rush this step. Letting the beef get a little crispy around the edges adds loads of flavor to your cheesy beef and potato soup. If you skip this, you’ll miss out on those delicious caramelized bits at the bottom.
• Control the Soup’s Thickness: Flour helps thicken everything, but if you like a thicker soup, simmer a bit longer with the lid off. Too thick? Stir in more broth or milk little by little.
• Cheese Melting Tips: Always add cheese off the heat or on the lowest setting. High heat can make it stringy or cause it to separate. I learned the hard way when I first tried to rush things—grainy soup is just not as fun.
• Potato Perfection: Dice your potatoes evenly so they cook at the same rate. If you cut them too small, they might fall apart; too big, and they’ll take forever to soften.
• Timing & Multitasking: While the potatoes are simmering, clean up your cutting board and prep garnishes. That way, everything comes together smoothly at the end.
• Common Mistakes: Rushing the cream cheese step—give it time to melt in thoroughly, or you’ll get little lumps. Also, don’t forget to taste and season at the end; potatoes soak up salt, so you might need a bit more than you expect.
• Consistency Every Time: I always measure my broth and milk, but I’m not shy about adjusting as I go. Soups are forgiving—trust your spoon and taste buds!

This soup is pretty foolproof, but if you ever end up with leftovers that are thicker the next day, stir in a splash of milk or broth when reheating. It’ll bring everything right back to that creamy, dreamy state!

Variations & Adaptations

• Low-Carb Variation: Swap out the potatoes for cauliflower florets (about 4 cups). You’ll still get a hearty, creamy soup with way fewer carbs. I’ve made this for friends on keto, and it’s always a hit.
• Vegetarian Version: Replace the ground beef with plant-based crumbles or cooked lentils, and use vegetable broth in place of beef broth. The creamy, cheesy vibes stay intact!
• Spicy Kick: Stir in a diced jalapeño with the onions, or add a pinch of cayenne and a dash of hot sauce. I love doing this for grown-up dinner parties—just warn the spice-shy folks first!
• Different Cheeses: Swap in Monterey Jack, Gruyère, or pepper jack for a fun flavor twist. Mixing half cheddar and half smoked gouda is especially delicious.
• Alternative Cooking Methods: You can make this in a slow cooker by browning the beef and veggies first, then adding everything (minus milk and cheese) to your crockpot and cooking on low for 6 hours. Stir in milk and cheese at the very end.
• Allergy Adaptations: For a gluten-free soup, use cornstarch instead of flour. For dairy-free, swap in your favorite plant-based milk, vegan cream cheese, and vegan cheddar. I tried the dairy-free version for a friend, and honestly, it’s still super comforting!

My personal favorite twist? Stirring in a handful of frozen corn and topping with crushed tortilla chips for a “nacho soup” feel—my kids call it “cheesy taco stew” and always ask for seconds!

Serving & Storage Suggestions

This cheesy beef and potato soup is best served piping hot, right out of the pot. I love ladling it into big, cozy bowls and topping with extra shredded cheddar, sliced green onions, and a sprinkle of crispy bacon bits. Add a dollop of sour cream if you’re feeling fancy! For a Pinterest-worthy presentation, try serving with crusty bread or buttery garlic toast on the side—perfect for dunking.

Pair this soup with a crisp green salad or steamed veggies for a complete meal. If you’re planning a soup night, it also goes beautifully with a grilled cheese sandwich or a simple Caesar salad. I sometimes serve it with apple slices for a sweet, refreshing bite between all the creamy richness.

Storing Leftovers: Let the soup cool completely before transferring to airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze in individual portions for up to 2 months. The texture may thicken after chilling, so just add a splash of milk or broth when reheating over medium heat, stirring occasionally until hot and creamy again.

Honestly, the flavors get even better after a day in the fridge—it’s the ultimate make-ahead comfort food!

Nutritional Information & Benefits

Each serving (about 1.5 cups) of this cheesy beef and potato soup packs in approximately 350-400 calories, 20g protein, 18g fat, and 30g carbs. It’s loaded with vitamin-rich vegetables, high-quality protein from the beef, and calcium from the cheese. Potatoes add fiber and potassium, while the dairy brings a little extra vitamin D and creaminess.

If you’re gluten-free, just swap the flour for cornstarch. Want to cut back on fat? Use lean beef and reduced-fat cheese. This soup does contain dairy and a bit of gluten unless you make those swaps, so keep that in mind if you have allergies in your crew. As someone who tries to balance comfort and nutrition, I love that this recipe hits all the satisfying notes without going overboard on calories. It’s real food, real flavor, and real comfort!

Conclusion

If you’re craving a bowl of comfort that’s easy, hearty, and downright irresistible, this cheesy beef and potato soup is your answer. It’s the kind of recipe that proves you don’t need fancy ingredients or complicated steps to create something special. Whether you stick to the original or add your own spin, you’ll end up with a soup that warms bellies and brings smiles to the table.

I keep coming back to this recipe whenever I need a little boost or want to treat my family to something extra cozy. Give it a try, and don’t be afraid to tweak it to your liking—maybe add some extra veggies, switch up the cheese, or make it spicy. I’d love to hear how it turns out for you! Leave a comment, share your version, or pin this recipe for later. Here’s to many more bowls of cheesy, beefy, potato-y happiness—enjoy every spoonful!

FAQs

Can I make cheesy beef and potato soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors meld. Just store it in the fridge and reheat gently, adding a splash of milk or broth if needed.

Can I freeze cheesy beef and potato soup?

Yes! Let it cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, stirring often.

What’s the best potato to use for this soup?

Russet potatoes are my go-to for their fluffy texture, but Yukon Golds are great for a creamier bite. Just avoid waxy potatoes, as they can get gummy.

How do I make this soup gluten-free?

Swap the all-purpose flour for cornstarch (use about 1 tablespoon). Mix with a little cold broth before adding to avoid lumps.

Can I use ground turkey or chicken instead of beef?

Definitely! Ground turkey or chicken works well and lightens up the soup a bit. You might want to add a little extra seasoning for flavor.

Print