Rich, hearty, and irresistibly cheesy—this Cheesy Beef and Potato Soup is comfort in a bowl. It’s the kind of cozy, stick-to-your-ribs meal that warms you up from the inside out, perfect for chilly evenings or when you just need something satisfying and soul-soothing. Each spoonful is packed with tender potatoes, savory ground beef, and a luxuriously creamy, cheesy broth that makes this soup a favorite for both kids and adults.

What makes this soup shine is how easy it is to whip up with pantry staples, yet it tastes like something you’d get at a cozy mountain lodge. It’s budget-friendly, family-approved, and the leftovers (if there are any!) taste even better the next day. Whether you’re serving it with crusty bread or a sprinkle of fresh herbs, this is the kind of dish that turns an ordinary night into a comfort food celebration.

What Kind of Potatoes Should I Use?

Yukon Gold potatoes are the ideal pick for this soup. They hold their shape nicely while still turning creamy in the broth. Russets work too, but they’ll break down more and make the soup starchier. If you want some color, red potatoes add a lovely hue and texture as well.

Ingredients for the Cheesy Beef and Potato Soup

Ground Beef: The heart of this recipe. Choose a lean option to keep the soup from being greasy but still rich in flavor.

Potatoes: Yukon Golds bring a buttery texture, but any variety will do if they’re diced evenly.

Onion and Garlic: These aromatics create a flavorful base and deepen the savory notes.

Beef Broth: Adds depth and enhances the beefy flavor. Use low-sodium to control saltiness.

Cheddar Cheese: Sharp cheddar melts beautifully and brings that bold, cheesy richness we crave.

Cream Cheese: For an extra creamy finish and a slight tang that balances the richness.

Milk or Half-and-Half: Helps to smooth out the broth and tie everything together.

Butter and Flour: A quick roux thickens the soup without needing heavy cream.

Parsley (optional): For a fresh pop of color and brightness right before serving.

How To Make the Cheesy Beef and Potato Soup

Step 1: Brown the Beef

In a large soup pot or Dutch oven, cook the ground beef over medium heat until fully browned, breaking it up as it cooks. Drain excess grease if necessary, then remove the beef and set it aside.

Step 2: Sauté Aromatics

In the same pot, melt the butter over medium heat. Add diced onions and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Base

Sprinkle flour over the onion and garlic mixture, stirring constantly to make a roux. Cook for 1-2 minutes to eliminate the raw flour taste. Slowly whisk in the beef broth until smooth and thickened.

Step 4: Add Potatoes and Simmer

Add the diced potatoes and return the browned ground beef to the pot. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Step 5: Make It Cheesy

Stir in the milk or half-and-half, followed by the cream cheese. Stir until the cream cheese is fully melted. Reduce the heat to low and slowly add the shredded cheddar cheese in batches, stirring after each addition until melted and smooth.

Step 6: Final Touches

Taste and adjust seasoning with salt and pepper as needed. If the soup is too thick, add a splash of milk or broth to reach your desired consistency. Garnish with fresh parsley if using, and serve hot.

How to Serve and Store This Cheesy Beef and Potato Soup

This soup is a meal in itself, but serving it with warm, crusty bread or a batch of soft dinner rolls makes it even better. A sprinkle of fresh herbs like parsley or thyme can brighten each bowl, while a dash of hot sauce adds a little kick for those who like heat.

For storing, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over medium-low heat, adding a splash of broth or milk if needed to loosen the consistency. This soup also freezes well—just leave out the cheese until you’re ready to reheat and serve.

Frequently Asked Questions

What type of cheese works best?

Sharp cheddar is ideal for bold flavor and smooth melting. You can also mix in Monterey Jack or Pepper Jack for a twist.

Can I make this soup ahead of time?

Yes! In fact, the flavors deepen after sitting overnight. Just reheat slowly and stir frequently to prevent sticking.

Is this soup gluten-free?

As written, it includes a flour-based roux. To make it gluten-free, substitute the flour with a gluten-free all-purpose flour blend or cornstarch slurry.

Can I use a different meat?

Absolutely. Ground turkey, chicken, or even sausage work well—just adjust seasonings to suit your protein.

How can I make this vegetarian?

Swap the beef for lentils or plant-based ground meat, use vegetable broth, and keep all the cheesy goodness.

What’s the best way to reheat leftovers?

Low and slow! Simmer gently on the stovetop or microwave in short bursts, stirring often. Add liquid if it thickens too much.

Want More Soup Ideas That Stick to Your Ribs?

If this Cheesy Beef and Potato Soup hit the spot, you’re going to love these other hearty bowls from Life with Jam:

Creamy Alfredo Lasagna Soup for a rich, pasta-inspired twist.
Easy Thai Red Curry Dumpling Soup if you’re craving bold flavors with a hint of spice.
Cheesesteak Tortellini in Rich Provolone Sauce for a cheesy, meaty pasta bowl.
Slow Cooker Garlic Butter Beef Bites & Potatoes for a hands-off, savory comfort dinner.
Chicken Pot Pie Soup if you want something ultra creamy and nostalgic.

📌 Save this recipe to your Pinterest dinner board so it’s just a click away next time the craving hits: Life with Jam on Pinterest.

Did you add bacon bits or try a spicy cheese blend? Let me know in the comments how you made it your own! I love hearing about your creative twists and am happy to help troubleshoot if needed.

Cheesy Beef and Potato Soup

Author: Jam Scott
Total Time: 45 minutes
Yield: 6 servings

Print Recipe

Description

This Cheesy Beef and Potato Soup is the ultimate cozy comfort food, loaded with tender potatoes, hearty ground beef, and a creamy, cheesy broth that’s both rich and satisfying. It’s an easy weeknight dinner that feeds a crowd and tastes even better the next day.

Instructions

1. In a large soup pot or Dutch oven, cook ground beef over medium heat until browned. Drain any excess grease and set the beef aside.

2. In the same pot, melt butter over medium heat. Add diced onion and sauté until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds.

3. Sprinkle in flour and stir constantly to form a roux. Cook for 1-2 minutes to remove raw flour taste. Gradually whisk in beef broth until smooth.

4. Add diced potatoes and return cooked beef to the pot. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15-20 minutes or until potatoes are tender.

5. Stir in milk or half-and-half and cream cheese. Stir until cream cheese is melted and smooth.

6. Reduce heat to low. Gradually add shredded cheddar cheese, stirring until fully melted and creamy.

7. Season with salt and pepper to taste. Add more broth or milk to thin, if needed. Garnish with fresh parsley and serve hot.