Cheesy Beef and Potato Soup is a warm, hearty soup made with ground beef, tender potatoes, cheddar cheese, and ranch seasoning for extra flavor. If you love my Cheesy Beef and Potato Soup, you’ll definitely enjoy this version with ranch flavor in every bite. It’s thick, creamy, and filling, making it perfect for busy weeknights or cold-weather dinners. If you love cozy soup recipes like this, you might also enjoy more of my comforting soup recipes for easy dinners the whole family will love.
Ingredients & Substitutions
- Ground Beef: Cook the ground beef with the onion until browned, then drain any excess grease. You can also use ground turkey or ground chicken for a lighter option.
- Potatoes: I used Yukon Gold potatoes, peeled and cubed. You can leave the skins on if you prefer. They have a creamy texture that works really well in this soup. Russet or red potatoes will also work, but the texture may be slightly different. For a sweeter flavor, you can use sweet potatoes.
- Ranch Seasoning Mix: Ranch seasoning is what gives this soup its signature flavor. It adds a creamy, herby taste in every bite. You can use a store-bought packet or my homemade ranch seasoning mix.
- Seasonings: Paprika, kosher salt, and black pepper help round out the flavor and make each spoonful taste rich and balanced.
- Cheese: Shredded cheddar cheese makes the soup rich and creamy. Be sure to save a little extra for topping each bowl. You can also use a blend of cheeses if you prefer. For an even creamier soup, you can stir in a little cream cheese.
- Heavy Whipping Cream: Heavy cream gives the soup a rich, smooth texture. You can use half-and-half or whole milk instead, but the soup will be a little less creamy.
- Slurry: The cornstarch slurry helps thicken the soup. You can skip it if you prefer a thinner soup, but we like the extra thickness it adds.
What to Serve with Cheesy Beef and Potato Soup
This soup is hearty enough to be a full meal on its own, but it also pairs really well with a few simple sides.
- Serve with warm, crusty bread like a simple sourdough or garlic breadsticks for dipping into the creamy broth.
- A simple side salad works great to balance out the richness of the soup.
- Try it with butter swim biscuits, or easy dinner rolls for a cozy comfort food meal.
- You can also top each bowl with extra shredded cheddar, green onions, or crispy bacon for even more flavor.
How To Store Ranch Cheesy Beef and Potato Soup
Store leftover Ranch Cheesy Beef and Potato Soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat or in the microwave until warmed through. Stir well while reheating to help keep the soup smooth and creamy.
Can I Freeze Ranch Cheesy Beef and Potato Soup?
Yes, you can freeze this soup, but the texture may change slightly because of the cream and cheese. For best results, you can freeze the soup before adding the cheddar cheese and heavy cream. Then add them in when you reheat the soup for the creamiest texture.
If freezing after everything is mixed in, let the soup cool completely and store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat slowly on the stove, stirring well to help bring the soup back together.
Ranch 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)
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons dry ranch seasoning mix, about 1 packet
- 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
- Chopped fresh parsley, or green onions, for garnish
Instructions
- In a large pot or Dutch oven over medium heat, add the ground beef and diced onion. Cook, breaking the beef apart as it browns, until the beef is fully cooked and the onion is softened, 8 to 10 minutes. Drain excess grease.
- Add the minced garlic and cook for 1 minute.
- Stir in the beef broth, diced potatoes, paprika, kosher salt, black pepper, and ranch seasoning mix. Bring to a boil, then reduce heat to medium-low. Simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Gradually stir in the shredded cheddar cheese, a little at a time, until fully melted and smooth.
- Pour in the heavy whipping cream and stir well. Let the soup heat through for 3 to 5 minutes.
- In a small bowl, mix the cornstarch and water to make a slurry. Slowly pour it into the soup while stirring constantly. Simmer for 2 to 3 more minutes, or until the soup thickens to your liking.
- Ladle into bowls and top with extra shredded cheddar and chopped parsley or green onions. Serve warm.
Did you make this recipe?
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