As I stirred the pot, a tantalizing aroma filled the kitchen, instantly transporting me back to chilly evenings spent at my grandmother's table. Today, I’m sharing a heartwarming dish that has become a go-to for cozy family dinners: Cheesy Beef and Potato Soup. This comforting recipe not only requires minimal prep time—making it a quick win on busy nights—but it's also a crowd-pleaser that satisfies even the pickiest eaters. Rich and creamy with tender potatoes and hearty beef, it’s the perfect antidote to those fast-food cravings. Ready to fill your home with mouthwatering goodness? Let’s dive into the recipe!
Why is this soup a must-try?
Comforting, this Cheesy Beef and Potato Soup wraps you in warmth with every spoonful. Quick prep means it’s perfect for busy weeknights, letting you enjoy homemade goodness in just 40 minutes. Rich flavors meld together, making it a hearty dish that delights everyone at the table. Versatile and satisfying, you can swap in your favorite veggies, or pair it with crusty bread for a complete meal. Plus, if you loved this recipe, you might enjoy Pot Pie Soup or Garlic Butter Potatoes as well!
Cheesy Beef and Potato Soup Ingredients
Discover the key components for a delicious Cheesy Beef and Potato Soup!
For the Soup
- Ground beef – 1 pound of tender, flavorful meat that forms the base of this hearty dish.
- Yellow onion – 1 large, finely diced (about 1 ½ cups) for a sweet and savory foundation.
- Garlic – 1 teaspoon, minced, to add aromatic depth to every bowl.
- Beef broth – 4 cups (32 ounces / 960 g), bringing richness and body to the soup.
- Yukon Gold potatoes – 2 pounds, peeled and diced (about 4 cups), for that satisfying chunkiness.
- Paprika – 1 teaspoon, adding a hint of warmth and color to the mix.
- Kosher salt – ½ teaspoon to enhance all the flavors beautifully.
- Black pepper – ¼ teaspoon, or to taste, for just the right amount of kick.
For the Creamy Touch
- Mild cheddar cheese – 1 ½ cups (169.5 g), shredded, for that gooey, cheesy goodness.
- Heavy whipping cream – 1 cup (238 g), creating a luscious base that makes it indulgent.
For Thickening
- Cornstarch – 1 tablespoon, to achieve that silky texture we all love.
- Water – 2 tablespoons, for mixing with cornstarch to thicken the soup perfectly.
For Garnish
- Parsley – Chopped, for a fresh pop of color and flavor before serving.
Step‑by‑Step Instructions for Cheesy Beef and Potato Soup
Step 1: Brown the Beef and Onions
In a large pot or Dutch oven, set over medium heat, add the pound of ground beef along with the finely diced onions. Cook for 8–10 minutes, breaking the beef into smaller pieces as it browns and the onions soften. The mixture should be browned sans pink and the onions translucent. Once cooked, drain any excess grease.
Step 2: Add Garlic
Next, stir in 1 teaspoon of minced garlic and cook for an additional minute, allowing the garlic to release its aromatic essence. You’ll know it’s ready when its lovely fragrance fills the kitchen, enhancing the base of your Cheesy Beef and Potato Soup. Stir continuously to prevent the garlic from burning.
Step 3: Incorporate Broth and Potatoes
Pour in 4 cups of beef broth, followed by 2 pounds of diced Yukon Gold potatoes, 1 teaspoon of paprika, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Turn the heat up to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium-low and let it simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step 4: Melt in Cheese
After the potatoes are tender, gradually sprinkle in 1 ½ cups of shredded mild cheddar cheese, stirring continuously so that the cheese melts smoothly into the soup. This process should take a few minutes, ensuring you avoid any clumping while creating the rich, creamy texture that makes this Cheesy Beef and Potato Soup so comforting.
Step 5: Add Heavy Cream
Next, pour in 1 cup of heavy whipping cream and stir well to combine everything. Keep the soup over medium heat, allowing it to warm through for another 3–5 minutes. You’re looking for it to be hot but not boiling, which will give a luscious, creamy finish to the soup.
Step 6: Thicken the Soup
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly pour this mixture into the simmering soup while continuously stirring. Allow the soup to simmer for an additional 2–3 minutes, watching as it thickens to a satisfying consistency perfect for a hearty meal.
Step 7: Garnish and Serve
Finally, ladle the warm Cheesy Beef and Potato Soup into bowls and garnish with chopped parsley and extra shredded cheese for a delightful touch. This final step offers a pop of color and enhances the creamy, cheesy goodness, making it even more inviting to your family and friends.
Expert Tips for Cheesy Beef and Potato Soup
Quality Ingredients: Use fresh, high-quality ingredients for the best flavor in your Cheesy Beef and Potato Soup. Fresh potatoes and savory beef make a significant difference!
Cheese Addition: Add the shredded cheese gradually and stir constantly to prevent clumping. This ensures a smooth, creamy finish in your soup.
Thickening Trick: To achieve the ideal thickness, mix the cornstarch with water until smooth before adding it to the soup. This prevents lumps and promotes even consistency.
Flavor Enhancements: Experiment! Feel free to add different spices, like cayenne pepper for a kick, or include vegetables like carrots and celery for more nutrition.
Storage Tips: If you have leftovers, store the soup in an airtight container in the fridge. Reheat gently on the stove to preserve the creamy texture. Avoid microwave heating, as it can separate the cream.
How to Store and Freeze Cheesy Beef and Potato Soup
Fridge: Store leftover Cheesy Beef and Potato Soup in an airtight container for up to 3 days. This keeps it fresh while allowing you to enjoy it multiple times.
Freezer: To freeze, let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months; for best results, label the container with the date.
Reheating: When ready to enjoy, thaw the soup overnight in the fridge. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. This preserves the creamy texture beautifully.
Avoid Microwave: If possible, avoid reheating in the microwave as it can cause the cream to separate, affecting the soup's richness.
Cheesy Beef and Potato Soup Variations
Feel free to personalize your Cheesy Beef and Potato Soup, turning it into your family's favorite dish with these delightful twists!
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Dairy-Free: Substitute heavy cream with coconut milk or cashew cream for a rich, dairy-free option.
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Veggie Booster: Add chopped carrots and celery at the beginning for extra nutrition and flavor, enhancing your soup's heartiness.
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Spicy Kick: Sprinkle in crushed red pepper flakes or diced jalapeños for a delightful heat that livens up every spoonful.
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Cheesy Twist: Experiment with different cheese varieties like pepper jack or gouda, to create a unique flavor profile that keeps everyone guessing.
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Ground Turkey: Swap ground beef for ground turkey for a leaner version that’s still packed with flavor.
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Additional Toppings: Top with crispy bacon bits or green onions for a crunchy contrast and an extra layer of flavor.
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Creamy Herb: Stir in fresh chopped herbs like thyme or dill right before serving to elevate the soup's aroma and taste.
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Loaded Potatoes: Mix in sour cream or a dollop of Greek yogurt before serving for a creamy finish that enhances indulgence.
Each of these variations is a flavorful way to make this cozy dish your own. Feel like trying something entirely different? Pair it with Cheesy Chicken Spaghetti for a comforting meal that combines beloved flavors with ease!
Make Ahead Options
These Cheesy Beef and Potato Soup preparations are perfect for busy home cooks looking to save time during the week! You can brown the ground beef and onions up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their quality and flavor. Additionally, you can chop the potatoes and keep them submerged in water overnight to prevent browning. When you're ready to serve, simply heat the beef mixture in a pot, stir in the broth, potatoes, and spices, then follow the final steps to add cheese and cream for that creamy, delicious finish. This way, you can have this heartwarming soup ready to enjoy with minimal effort!
What to Serve with Cheesy Beef and Potato Soup
As this heartwarming soup warms your soul, pair it with delightful sides that enhance the cozy experience.
- Crusty Bread: Perfect for dipping, this bread soaks up the creamy goodness while adding a satisfying crunch.
- Simple Side Salad: Fresh greens with light vinaigrette balance the rich flavors of the soup, providing a refreshing contrast.
- Garlic Parmesan Breadsticks: These cheesy, buttery delights complement the soup’s creaminess and are a fun finger food for everyone.
- Steamed Broccoli: Tender, steamed broccoli adds a colorful, nutritious touch, balancing the meal with vibrant freshness.
- Roasted Carrots: Their natural sweetness plays beautifully against the savory soup, adding a delightful caramelized flavor.
- Pickled Jalapeños: For those who enjoy a little heat, pickled jalapeños offer a zesty kick that elevates the taste experience.
- Sparkling Lemonade: This refreshing drink is a wonderful palate cleanser, brightening up the rich soup with its citrusy zing.
- Chocolate Chip Cookies: For a sweet finish, serve warm cookies alongside the soup, creating a warm, comforting end to the meal.
Cheesy Beef and Potato Soup Recipe FAQs
What type of potatoes are best for this soup?
Absolutely! I recommend using Yukon Gold potatoes for their creamy texture and buttery flavor, which enrich the Cheesy Beef and Potato Soup. Their ability to hold shape while still becoming tender makes them perfect for this dish.
How should I store leftovers from the Cheesy Beef and Potato Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. This way, you'll always have a cozy meal on hand. Just make sure to let it cool before sealing, to maintain freshness and flavor!
Can I freeze the Cheesy Beef and Potato Soup?
Yes, you can freeze this soup! After cooling, transfer it to a freezer-safe container, leaving a little space at the top for expansion. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stove for the best creamy texture.
What if my soup turns out too thick?
If you find your Cheesy Beef and Potato Soup is thicker than you'd like, not to worry! Simply stir in a bit more beef broth or water while it’s heating on the stove. Start with a quarter cup at a time until it reaches your desired consistency.
Is this soup safe for those with dairy allergies or lactose intolerance?
For those with dairy sensitivities, it’s best to avoid this Cheesy Beef and Potato Soup as it contains heavy cream and cheese. However, you could explore alternative cream options, like almond or coconut cream, and dairy-free cheese for a similar flavor profile, though it will change the texture.
How can I make this soup spicier?
Very easily! If you love a bit of heat, consider adding a dash of cayenne pepper or red pepper flakes during the cooking process. Alternatively, you can also stir in some hot sauce just before serving, tailoring the spice level to your taste!
Cozy Up with Cheesy Beef and Potato Soup Delight
Equipment
- Large pot
- Dutch oven
- Measuring Cups
- Measuring Spoons
- Mixing bowl
Ingredients
For the Soup
- 1 pound ground beef
- 1 large yellow onion finely diced (about 1 ½ cups)
- 1 teaspoon garlic minced
- 4 cups beef broth (32 ounces / 960 g)
- 2 pounds Yukon Gold potatoes peeled and diced (about 4 cups)
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper or to taste
For the Creamy Touch
- 1 ½ cups mild cheddar cheese shredded
- 1 cup heavy whipping cream
For Thickening
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- parsley chopped
Instructions
Step-by-Step Instructions for Cheesy Beef and Potato Soup
- In a large pot or Dutch oven, set over medium heat, add the pound of ground beef along with the finely diced onions. Cook for 8–10 minutes, breaking the beef into smaller pieces as it browns and the onions soften. Drain any excess grease.
- Stir in 1 teaspoon of minced garlic and cook for an additional minute, allowing the garlic to release its aromatic essence.
- Pour in 4 cups of beef broth, followed by 2 pounds of diced Yukon Gold potatoes, 1 teaspoon of paprika, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Bring the mixture to a rolling boil, then reduce the heat to medium-low and let it simmer until the potatoes are fork-tender.
- Gradually sprinkle in 1 ½ cups of shredded mild cheddar cheese, stirring continuously until the cheese melts smoothly into the soup.
- Pour in 1 cup of heavy whipping cream and stir well to combine, allowing the soup to warm through for another 3–5 minutes.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then slowly pour this into the simmering soup while continuously stirring. Allow to simmer for an additional 2–3 minutes until thickened.
- Ladle the warm soup into bowls and garnish with chopped parsley and extra shredded cheese.
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