Cheesy Beef and Potato Soup Recipe – Easy Homemade Comfort Bowl

The first time I made this cheesy beef and potato soup, the whole house smelled like pure comfort—rich, savory, and just a little bit nostalgic. Honestly, you know those days when you need something cozy, quick, and filling? This is the soup I crave every single time. I stumbled onto this twist when my classic potato soup just wasn’t hearty enough, and, well, let’s just say this recipe has saved more than one chilly weeknight around here. You get creamy potatoes, melty cheese, and juicy ground beef in every spoonful. It’s one of those dishes that makes even picky eaters ask for seconds!

What sets this cheesy beef and potato soup apart for me is its versatility. I can whip it up in just over thirty minutes (sometimes even less if I’m rushing), and it never fails to impress. It works for busy families, students on a budget, or anyone who wants a satisfying meal without a lot of fuss. Plus, I’ve tested this recipe more times than I can count—tweaking seasonings, swapping cheeses, and even sneaking in veggies. It’s become a staple in my kitchen for good reason.

Whether you’re looking for a comforting weeknight dinner, an easy meal prep option, or just a bowl of something that feels like a hug, this cheesy beef and potato soup delivers every time. If you’re after classic comfort with a little extra flair, you’re in the right place. Let’s dig in!

Why You’ll Love This Cheesy Beef and Potato Soup

• Quick & Easy: Comes together in about 35 minutes, making it perfect for weeknights, snow days, or whenever you’re running low on energy but need a homemade meal.
• Simple Ingredients: No need for fancy or hard-to-find groceries—everything in this cheesy beef and potato soup is straightforward and pantry-friendly.
• Hearty & Satisfying: The combo of tender potatoes, savory ground beef, and gooey cheese makes this a meal-in-a-bowl. It’s filling enough for hungry teens or after a long day at work.
• Kid-Approved: Every time I serve this, even the pickiest eaters scrape their bowls clean. It’s a winner for family dinners or casual gatherings.
• Customizable: You can swap in your favorite cheeses, add veggies, or even use different meats—this recipe is super flexible.
• Ultimate Comfort: There’s something about cheesy beef and potato soup that just feels like a warm hug. It’s nostalgic, cozy, and the kind of food that brings everyone to the table.

What makes this cheesy beef and potato soup stand out from the rest? For starters, I use a blend of sharp cheddar and creamy Monterey Jack for maximum cheesy pull. Instead of just dumping everything in a pot, I brown the beef separately to lock in flavor, then build the soup with layers—sautéed aromatics, perfectly cooked potatoes, and a cheesy finish that’s downright irresistible. It’s not just another potato soup; it’s the one you’ll crave when you need comfort most.

This soup is my go-to for potlucks (honestly, it disappears first), casual get-togethers, and even those nights when I just want a big bowl of something soul-warming. The flavors are classic but bold, and the texture is creamy with just enough chunkiness to keep things interesting. If you love comfort food with a cheesy twist, you’re about to find your new favorite recipe.

What Ingredients You Will Need

This cheesy beef and potato soup recipe uses simple, honest ingredients to build big flavor and satisfying texture—no complicated shopping list needed. Most of these are probably already in your kitchen, and a few smart swaps make it super adaptable.

• Ground beef (1 lb / 450g): I go for 85% lean for the right balance of flavor and richness. If you like it lighter, you can use ground turkey or chicken.
• Russet potatoes (4 cups / 550g, peeled and diced): Russets keep their shape but get perfectly tender. Yukon Golds also work for a creamier soup.
• Yellow onion (1 medium, diced): Adds sweetness and depth. White onion is fine in a pinch.
• Carrots (2 medium, diced): For a little color and subtle sweetness. Optional, but I love the texture.
• Celery (2 ribs, diced): Classic for soup, bringing a fresh, herby kick.
• Garlic (3 cloves, minced): Brightens everything up. I sometimes add an extra clove if I’m feeling bold.
• Beef broth (4 cups / 950ml): I like low-sodium so I can control the salt level. Chicken broth works if you’re in a pinch.
• Whole milk (1 cup / 240ml): Makes the soup creamy without being too heavy. For an even richer soup, use half-and-half or add a splash of cream.
• Shredded cheddar cheese (2 cups / 170g): Sharp cheddar gives the best flavor, but mild works for a subtler taste.
• Shredded Monterey Jack cheese (1 cup / 85g): This melts beautifully and adds creaminess. Mozzarella or Colby Jack are also good options.
• Butter (2 tbsp / 28g): For sautéing and a hint of richness.
• All-purpose flour (2 tbsp / 16g): Helps thicken the soup.
• Salt & black pepper (to taste): Start with 1 tsp salt and ½ tsp pepper, then adjust as you go.
• Smoked paprika (½ tsp): Adds a subtle warmth, but you can skip it if you prefer classic flavors.
• Dried thyme (½ tsp): Optional, but it gives that homemade soup aroma.
• Fresh parsley (for garnish): Totally optional, but it looks pretty and adds freshness.

Ingredient notes & swaps:

• You can use red potatoes or Yukon Golds for a creamier, slightly sweeter soup.
• For a lighter version, use ground turkey or even plant-based crumbles.
• Dairy-free? Swap the milk with unsweetened almond or oat milk, and use your favorite dairy-free shredded cheese (Violife melts nicely).
• Want to sneak in more veggies? Stir in a handful of frozen corn or peas at the end.
• Don’t have smoked paprika? Regular paprika or a pinch of chili powder works too.

Equipment Needed

• Large Dutch oven or heavy-bottomed soup pot: This helps cook the soup evenly and prevents burning. I’ve used my trusty enameled pot for years—it’s worth the investment, but any big soup pot will do.
• Sharp chef’s knife and cutting board: For dicing potatoes, onions, carrots, and celery. A good knife makes prep so much faster (and honestly, safer).
• Wooden spoon or sturdy spatula: For browning beef and stirring everything together.
• Measuring cups and spoons: Precision is helpful, especially when thickening the soup.
• Ladle: Makes serving less messy and a bit more fun.
• Box grater (if shredding cheese from a block): Pre-shredded cheese works, but freshly grated melts better and tastes richer.

If you don’t have a Dutch oven, any large stockpot or deep saucepan will work—just keep an eye on the heat. I’ve even made this soup in a slow cooker; just brown the beef first and toss everything in. For easy cleanup, use nonstick cookware or line your cutting board with parchment. And pro tip: keep a damp cloth under the board to stop it from slipping while you chop!

How to Make Cheesy Beef and Potato Soup

1. Brown the Beef (5-7 minutes):
   In your large soup pot or Dutch oven, add 1 lb (450g) ground beef over medium-high heat. Cook, breaking up with a spoon, until no longer pink and just starting to brown. Drain off excess fat if needed. Sprinkle in a pinch of salt and pepper for flavor. (Tip: Don’t rush this step—the browning adds tons of flavor!)
2. Sauté Veggies (5 minutes):
   Add 2 tbsp (28g) butter to the pot along with your diced onion, carrots, and celery. Stir and cook until the vegetables start to soften, about 3-4 minutes. Toss in the minced garlic and cook for another 30 seconds, just until fragrant. (The aroma is unreal right here—don’t let the garlic burn!)
3. Make the Roux (2 minutes):
   Sprinkle 2 tbsp (16g) flour over the mixture and stir well. Cook for 1-2 minutes, letting the flour bubble a bit—this helps thicken the soup and gets rid of any raw flour taste.
4. Add Potatoes and Broth (12-15 minutes):
   Stir in the diced potatoes and pour in 4 cups (950ml) beef broth. Add ½ tsp smoked paprika and ½ tsp dried thyme, if using. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until potatoes are fork-tender but not mushy. (If you like softer potatoes, go a minute or two longer—but don’t let them fall apart!)
5. Finish with Dairy and Cheese (5 minutes):
   Reduce heat to low. Pour in 1 cup (240ml) whole milk, then add 2 cups (170g) shredded cheddar and 1 cup (85g) Monterey Jack. Stir slowly until the cheese is fully melted and the soup is creamy. Taste and adjust salt and pepper as needed. (If the soup is too thick, add a splash more broth or milk.)
6. Serve and Garnish (1 minute):
   Ladle the cheesy beef and potato soup into bowls. Top with extra cheese, chopped fresh parsley, or even a few crunchy croutons if you like. Grab a spoon and dig in!

Troubleshooting:

• If your soup is too thick, thin with extra broth or milk.
• If it’s too thin, simmer uncovered for a few more minutes, or mash a few potatoes against the side of the pot for natural thickening.
• Cheese not melting? Remove from direct heat and stir gently—sometimes the pot is just a bit too hot.

Pro tip: Prepping all your veggies and cheese before you start makes the whole process smoother. I keep my potatoes in water after dicing to prevent browning if I’m chopping ahead of time.

Cooking Tips & Techniques

• Brown the beef properly: Let the meat sit in the pot undisturbed for a minute or two before stirring—it’ll get those delicious crusty bits that make the soup extra savory.
• Cut potatoes evenly: Try to dice your potatoes the same size so they cook at the same rate. I learned this the hard way (nobody likes a half-raw, half-mushy potato situation).
• Add cheese off the heat: Once the soup is creamy and hot, turn off the heat before stirring in cheese. This keeps it smooth and prevents clumping or stringiness—trust me, I’ve ruined a batch or two by rushing this!
• Low and slow for flavor: If you have the time, let the soup simmer a little longer after the potatoes are cooked—flavors deepen and meld beautifully.
• Watch the salt: Broth and cheese can be salty, so taste before adding more.
• Multitasking magic: While the potatoes simmer, grate cheese and chop parsley—makes assembly so much faster.
• Texture tips: For a thicker soup, mash some potatoes against the side of the pot. For a thinner, brothier version, just add more stock at the end.

Honestly, the biggest mistake I made early on was adding the cheese too soon or with the heat too high. The result? A weird, grainy texture. Let the soup cool for a minute before stirring in the cheese for that dreamy, velvety finish. And don’t forget to taste as you go—seasonings can vary, and your tongue knows best!

Variations & Adaptations

• Loaded “Baked Potato” Soup: Add crispy bacon bits, a dollop of sour cream, and green onions right before serving. It’s like eating a loaded baked potato in soup form!
• Spicy Tex-Mex Version: Stir in 1/2 cup (120ml) salsa and a can of diced green chilies. Swap Monterey Jack for Pepper Jack and finish with cilantro for a zesty kick.
• Vegetarian Adaptation: Substitute beef with plant-based ground “meat” (like Beyond Meat or lentils), use veggie broth, and keep all the cheesy goodness for a meatless comfort bowl.
• Gluten-Free: Replace flour with cornstarch (mix 1 tbsp with a splash of cold milk, then stir in at the end to thicken). Double-check your broth and cheese labels for hidden gluten.
• Seasonal Swaps: In late summer, add a cup of fresh corn kernels. In winter, toss in diced parsnips or sweet potatoes for a different twist.
• Cheese Lover’s Dream: Use a mix of cheddar, Gouda, and Swiss for a more complex flavor.

One of my favorite tweaks? Swapping in leftover roasted chicken for the beef—suddenly it feels like a whole different meal, but equally cozy. Don’t be afraid to make it your own; this cheesy beef and potato soup is a blank canvas for whatever you’re craving!

Serving & Storage Suggestions

This cheesy beef and potato soup is best served piping hot, straight from the stove—seriously, the cheese pulls are most impressive then! Ladle it into deep bowls and top with a sprinkle of extra cheddar, a bit of fresh parsley, or even crumbled bacon for extra flair. Pair it with a slice of crusty bread, garlic toast, or a simple green salad for a balanced meal.

Got leftovers? Let the soup cool, then store in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors meld. To reheat, simply warm on the stove over medium-low heat, stirring gently. Add a splash of milk or broth if it’s thicker than you like. For freezing, portion into freezer-safe containers, leaving a little space for expansion. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently—sometimes the potatoes get a bit softer, but the flavor is still spot-on.

If you’re meal prepping, store soup without garnishes and add fresh toppings just before serving. Honestly, I love making a double batch and freezing half for those days when I need comfort food in a hurry!

Nutritional Information & Benefits

Here’s a rough estimate per serving (assuming 6 servings):

• Calories: 420
• Protein: 21g
• Carbohydrates: 29g
• Fat: 24g
• Fiber: 3g

This cheesy beef and potato soup packs a punch of protein from the beef and cheese, while the potatoes provide satisfying complex carbs. Carrots and celery sneak in a few vitamins and fiber. It’s naturally gluten-free if you make the right swaps, and can be adapted for other dietary needs. Just watch out for the dairy and beef if you have allergies or dietary restrictions. Personally, I find this soup keeps me fuller longer, so it’s great for lunch or dinner when I need energy to get through the day (especially in cold weather!).

Conclusion

If you’re looking for a soup that checks every comfort food box, this cheesy beef and potato soup is it. It’s easy, hearty, cheesy, and endlessly customizable—plus, it comes together in just over half an hour. I love that it’s a crowd-pleaser but still feels like something special when you’re flying solo. Don’t be afraid to play around with the recipe—add your favorite veggies, try new cheeses, or swap out the protein. That’s the magic of a bowl like this.

I hope you’ll give this recipe a try and make it your own. If you do, I’d love to hear your twists—leave a comment, share with friends, or tag me on social media with your ultimate comfort bowl. Here’s to more cozy dinners and cheesy smiles all around—happy cooking!

Frequently Asked Questions

Can I make cheesy beef and potato soup in a slow cooker?

Yes! Brown the beef and sauté the veggies first, then add everything (except milk and cheese) to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in milk and cheese just before serving.

How do I make this soup gluten-free?

Use cornstarch or a gluten-free flour blend instead of all-purpose flour, and double-check your broth and cheese labels. The soup is just as creamy and thick!

Can I freeze cheesy beef and potato soup?

Absolutely. Cool the soup fully, portion into airtight containers, and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove, adding a splash of milk if needed.

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

Sharp cheddar is my favorite for big flavor, but you can use Monterey Jack, mozzarella, or even a mix. Freshly grated cheese melts best and gives the soup a smoother finish.

How can I make this soup vegetarian?

Swap out the ground beef for plant-based crumbles or cooked lentils, and use vegetable broth. Keep all the cheesy goodness for a satisfying meatless meal.

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