Creamy, Hearty, and Loaded with Melty Comfort
This Cheesy Beef & Potato Soup is the kind of cozy, satisfying dish that brings everyone straight to the table. With tender Yukon Gold potatoes, savory ground beef, and a velvety cheddar-infused broth, every spoonful is rich, warming, and irresistibly creamy. It’s quick enough for weeknights yet comforting enough for a family dinner — a perfect blend of hearty and indulgent. The melted cheese swirls beautifully into the broth while the potatoes soften into bite-size golden gems. Simple ingredients, big flavor, and pure comfort in a bowl.
PrintCheesy Beef & Potato Soup
A rich, creamy Cheesy Beef & Potato Soup that brings cozy, hearty comfort to the table. Ground beef and tender Yukon Gold potatoes simmer in a savory broth, then finish with melted cheddar and a touch of cream for a velvety finish. Perfect for weeknight dinners or when you need a filling, comforting bowl of goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 pound ground beef
1 large yellow onion, finely diced (about 1 1/2 cups)
1 teaspoon minced garlic
4 cups beef broth
2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups)
1 teaspoon paprika
1/2 teaspoon kosher salt (adjust to taste)
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded mild cheddar cheese (plus extra for serving)
1 cup heavy whipping cream
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons chopped parsley (for garnish)
Instructions
1. In a large pot or Dutch oven over medium heat, add the ground beef and diced onion. Cook 8-10 minutes, breaking the beef apart until browned and the onion has softened; drain excess grease.
2. Add the minced garlic and cook 1 minute until fragrant.
3. Pour in the beef broth, add the diced potatoes, paprika, salt, and pepper. Bring to a boil.
4. Reduce heat to medium-low and simmer 15-20 minutes, or until potatoes are fork-tender.
5. Gradually stir in the shredded cheddar cheese, a little at a time, allowing it to melt fully into the soup while stirring continuously to avoid clumping.
6. Pour in the heavy cream and stir to combine; heat through for 3-5 minutes.
7. In a small bowl, whisk the cornstarch with water to make a slurry. Slowly add the slurry to the soup while stirring; simmer 2-3 minutes until the soup thickens slightly.
8. Taste and adjust seasoning if needed. Garnish with chopped parsley and extra shredded cheese before serving.
Notes
Use sharp cheddar for a stronger cheese flavor, or a mix of cheddar and Monterey Jack for extra creaminess.
If the soup thickens too much after chilling, loosen with additional beef broth when reheating.
This soup stores well in the fridge for 3-4 days or can be frozen in portions for up to 2 months.
To make it lighter, substitute half-and-half for heavy cream and reduce the cheese by 1/2 cup.
Nutrition
- Serving Size: 1 bowl
- Calories: 528
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
Preparation Time
Preparation: 10 minutes
Cooking: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Ingredients
• 1 pound ground beef
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 1 teaspoon minced garlic
• 4 cups beef broth
• 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups)
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 ½ cups shredded mild cheddar cheese (plus extra for serving)
• 1 cup heavy whipping cream
• 1 tablespoon cornstarch
• 2 tablespoons water
• Chopped parsley for garnish
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Small mixing bowl
Preparation Steps (Beginner-Friendly)
1. Brown the Beef
Add the ground beef and diced onion to a Dutch oven over medium heat. Cook 8–10 minutes, breaking the meat apart until browned and the onions soften. Drain excess grease.
2. Add Aromatics
Stir in the garlic and cook 1 minute until fragrant. The mixture should smell savory and warm. 😌
3. Build the Soup Base
Pour in the beef broth. Add potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Let it simmer 15–20 minutes, stirring occasionally. The potatoes should become fork-tender. 🥔✨
4. Melt the Cheese
Gradually add shredded cheddar, a little at a time, stirring constantly so it melts smoothly into the broth.
5. Add the Cream
Pour in the heavy whipping cream and stir until the soup becomes velvety and rich. Simmer 3–5 minutes to heat through.
6. Thicken the Soup
Mix the cornstarch with water in a small bowl. Slowly swirl the slurry into the soup while stirring. Simmer 2–3 minutes until slightly thickened.
7. Garnish and Serve
Top with chopped parsley and extra cheddar. Serve hot and enjoy every creamy, cheesy spoonful. 🍲🧀
Chef’s Tips
• For extra richness, use sharp cheddar instead of mild.
• Make it smoky by adding a pinch of smoked paprika.
• Leftovers thicken naturally — add a splash of broth when reheating.
• Serve with crusty bread or toasted rolls for dipping.
Nutrition Information
Serving: 1
Calories: 528 kcal
Protein: 25 g
Carbs: 34 g
Fat: 34 g
Fiber: 3 g
Sugar: 4 g