Cheesy Beef and Potato Soup is a hearty, creamy soup made with ground beef, diced potatoes, and melted cheddar cheese. Then, it is garnished with parsley and more cheese! I love a bowl of it when I am craving something warm and satisfying. If this soup sounds good to you (and it truly is), you will also enjoy my Creamy Cheeseburger Soup! It offers the same hearty goodness with the delicious taste of a classic cheeseburger.
Ingredients & Substitutions
- Ground Beef: Cook the ground beef with the onion; then drain any excess grease. For a lighter option, you could use ground turkey or ground chicken.
- Potatoes: I used Yukon gold potatoes that I peeled and cubed. (You don’t have to peel them if you want to leave the skins on.) Yukon gold potatoes have a creamy texture that goes well in this soup. You could use Russet or red potatoes, but that may change the texture of the soup. For a slightly sweeter flavor, try sweet potatoes.
- Seasonings: Just paprika, kosher salt, and black pepper are enough seasonings to elevate the taste of each spoonful of soup!
- Cheese: Make sure you have extra cheddar cheese for garnish! The cheesier, the better (I think)! You could use your favorite kind of melty cheese or a blend of cheeses. If you want the soup even creamier, add a little cream cheese, too!
- Heavy Whipping Cream: The heavy cream helps give the soup a rich, velvety texture. You could use half-and-half or whole milk, but the soup may not be quite as rich.
- Slurry: The cornstarch slurry helps thicken up the soup. (We tested it without it, too, and the soup still tasted great, but it wasn’t as thick as we preferred.)
What To Serve With Cheesy Beef and Potato Soup
This is a hearty enough soup that it could easily be the main course. Here are some delicious options that I would serve with the soup to round out the meal:
- Easy dinner rolls
- French baguette or sourdough bread
- Garlic breadsticks (Try my garlic focaccia breadsticks!)
- Cornbread (or cornbread muffins)
How To Store Cheesy Beef and Potato Soup
To store cheesy beef and potato soup, first, let it cool to room temperature. Next, transfer it to an airtight container (or multiple containers for meal prep). It will last up to 3-4 days in the refrigerator. Reheat the soup on the stovetop or microwave.
Can I Freeze Cheesy Beef and Potato Soup?
Yes, you can freeze this soup, but I recommend freezing it without the cheese and heavy cream. (They can separate when thawed.) Freeze the soup in an airtight container or freezer-safe bag for up to 3 months. When reheating, add the cheese and cream after the soup has thawed and is heated through.
Cheesy Beef and Potato Soup
Ingredients
- 1 pound ground beef
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 1 teaspoon garlic, minced
- 4 cups (32 ounces / 960 g) beef broth
- 2 pounds Yukon Gold potatoes, peeled, diced (about 4 cups diced potatoes)
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, to taste
- 1 ½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish)
- 1 cup (238 g) heavy whipping cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- parsley, chopped for garnish
Instructions
- To a large pot or Dutch oven over medium heat, add ground beef and onions. Cook, breaking the beef apart as it browns, until it is fully cooked and the onion is softened (8-10 minutes). Drain excess grease.
- Add the garlic and cook for 1 more minute.
- Stir in the broth, potatoes, paprika, salt, and pepper. Bring the mixture to a boil. Then, reduce heat to medium-low. Let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Gradually stir in the shredded cheddar cheese, a little at a time, allowing it to melt fully into the soup, stirring continuously to avoid clumping.
- Pour in the heavy cream and stir well to combine. Let the soup heat through for another 3-5 minutes.
- In a small bowl, mix the cornstarch with water. Slowly pour in the cornstarch slurry while continuously stirring the soup. Allow the soup to simmer for an additional 2-3 minutes until it thickens.
- Garnish with parsley and extra cheese before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is a comforting soup that is pretty easy to make. I might add a little bit of crispy, crumbled bacon next time!
Elizabeth
This was good. It's a classic meat and potatoes kind of recipe, all in a soup!
Annabelle
I thought this soup was fine. Pretty basic, but satisfying.
Bella
This wasn't bad! It seems simple enough, and I think a lot of people would like it.
Selena
I am glad we added the slurry to this soup. It's good either way, but I like it a bit thicker.
I would like to make this in a slow cooker/crockpot. What order of ingredients do I need to change? How long to cook in slow cooker for ingredients after browning the meat?
Sure- here you go
1. Brown the beef with onions in a skillet, drain excess grease, and add to the slow cooker.
2. Add diced potatoes, broth, garlic, paprika, salt, and pepper to the slow cooker.
3. Cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender.
4. Stir in shredded cheddar cheese and heavy cream in the last 30 minutes of cooking.
5. Thicken with cornstarch slurry, stirring until the soup thickens slightly.