Cheesy Beef and Potato Soup
A creamy, cozy soup filled with ground beef, tender potatoes, and melted cheddar, perfect for chilly nights.
I’ve been making this cheesy beef and potato soup on slow, rainy nights for years — it’s the kind of bowl that hugs you back. Ground beef gives it savory depth, potatoes add comforting body, and melted cheddar turns the whole pot into a creamy, cozy dinner everyone asks for again. If you want a fast weeknight crowd-pleaser that’s flexible and stores well, this is it. (If you like hearty potato-and-sausage combos, you might also enjoy this turkey kielbasa-and-potatoes recipe.)
What makes this recipe special
This soup checks a lot of boxes: it’s quick to pull together, budget-friendly, and kid-approved. You get protein, starch, and a creamy finish all in one pot. It’s also forgiving — swap the cheddar or use different potatoes and it still sings. Make it for a chilly weeknight, a casual family dinner, or when you need something substantial for guests without hours in the kitchen.
How this recipe comes together
Quick overview so you know what to expect:
- Brown the ground beef in a large pot, then sweat onion and garlic in the rendered fat for flavor.
- Add diced potatoes and beef broth, simmer until potatoes are fork-tender.
- Lower the heat, stir in heavy cream, then melt shredded cheddar in slowly for a smooth, glossy finish.
- Season and garnish; serve hot.
This is a straightforward sauté-simmer-meld sequence. Browning the meat first builds the savory base; a gentle finish with cream and low heat prevents the dairy from separating.
What you’ll need
- 1 lb ground beef (80/20 gives good flavor; leaner works, but expect less fat for sautéing)
- 4 medium potatoes, peeled if you like, diced (Yukon Gold or russet)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth (use low-sodium if you plan to salt later)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (sharp cheddar melts well)
- Salt and pepper to taste
- Fresh parsley for garnish
Substitutions and notes:
- Broth: chicken broth is an acceptable swap if you don’t have beef stock. For more depth, stir in 1 tbsp Worcestershire sauce.
- Dairy: half-and-half can replace heavy cream for a lighter finish, but texture will be slightly thinner.
- Cheese: a mix of cheddar and Colby jack softens the sharpness for kids.
(If you’re after a spicier potato soup profile, check out this Cajun potato soup riff for inspiration.)
Step-by-step instructions
- Heat a large pot over medium. Add the ground beef and break it into pieces. Cook until well browned, about 6–8 minutes, stirring occasionally so it browns evenly. Drain excess fat if there’s a lot.
- Push the beef to one side of the pot. Add the chopped onion to the rendered fat and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- Stir the diced potatoes into the pot. Pour in the beef broth and turn the heat up to bring the mixture to a boil. Reduce to low and simmer uncovered until the potatoes are tender, about 15–20 minutes. Test with a fork.
- Lower the heat. Stir in the heavy cream and warm it through for 1–2 minutes — don’t let it boil.
- Gradually add the shredded cheddar, a handful at a time, stirring until each addition melts into a smooth soup. Keep the heat low so the cheese doesn’t clump.
- Taste and season with salt and pepper. Ladle into bowls and garnish with chopped fresh parsley before serving.
Tip: If your soup looks too thick after the cheese, thin with a splash of warm broth or water until you reach the desired consistency.
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
- Finishing Touches
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0 OF 7 DONE03Recipe notes
- 01If your soup is too thick after adding cheese, thin with a splash of warm broth or water. Serve with crusty bread or a crisp green salad.
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How to plate and pair
Best ways to enjoy this soup:
- Serve in wide-rim bowls with a sprinkle of parsley and a little extra shredded cheddar on top for presentation.
- Pair with crusty bread, garlic toast, or warm dinner rolls for dipping.
- A crisp green salad (simple vinaigrette) cuts the richness nicely.
- For a Tex-Mex twist, offer tortilla chips and sliced jalapeños on the side — you can even turn leftovers into fillings for quesadillas, similar to these cheesy ground-beef quesadillas.
Storage and reheating tips
Refrigerate: Cool the soup to room temperature and store in an airtight container. Use within 3–4 days.
Reheat: Warm gently on the stove over low heat, stirring often. Reheat until steaming and reach an internal temperature of 165°F (74°C). If it’s too thick, loosen with a little broth or milk.
Freeze: This soup freezes, but dairy can change texture. For best results, freeze before adding heavy cream and cheese. Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge, then gently reheat and stir in cream and cheese at the end.
Food safety: Refrigerate within two hours of cooking. Discard if left at room temperature longer than four hours (one hour in hot environments).
Creative twists
- Smoky turkey bacon: Crisp 4 slices of turkey bacon, crumble, and add as a topping. Reduce browned beef by 2–3 ounces.
- Veg-forward: Stir in 1–2 cups of chopped spinach or kale at the end for color and nutrition.
- Chili-cheese: Add 1 tsp chili powder and 1/2 tsp smoked paprika to the sauté step for a smoky kick.
- Lower-dairy: Use evaporated milk for a lighter, still-creamy result.
- Vegetarian swap: Replace beef with cooked lentils and use vegetable broth; add a splash of soy sauce for umami.
Your questions answered
How long does this soup take from start to finish?
A: About 35–40 minutes total — 6–8 minutes browning the beef, 3–4 minutes sautéing onions, 15–20 minutes simmering potatoes, and a few minutes to finish with cream and cheese.
Can I use frozen shredded cheese?
A: Yes, but thaw and fluff it first. Pre-shredded cheese has anti-caking agents that can affect melt; freshly shredded cheddar melts best.
Is it safe to freeze the soup after adding cream and cheese?
A: Dairy can separate after freezing. For best texture, freeze before adding cream and cheese. If already combined, you can still freeze it; expect a slight change in texture and reheat slowly, whisking smooth.
Can I make this in a slow cooker?
A: Brown the beef and sauté the onion first for flavor, then transfer to a slow cooker with potatoes and broth. Cook on low 4–6 hours until potatoes are tender. Stir in cream and cheese at the end on low heat until melted.
How can I make this lower in calories?
A: Use 93% lean ground beef, substitute half-and-half or evaporated skim milk for heavy cream, and reduce the cheese to 1 cup or use a lower-fat cheese alternative.
Conclusion
For more ideas, check out Cheesy Beef and Potato Soup from I Am Homesteader and my Crockpot Creamy Potato & Hamburger Soup.
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