Cheesy Beef and Potato Soup Recipe – Easy, Creamy, Hearty Dinner

Steam swirling from a big, brimming bowl of cheesy beef and potato soup—honestly, that sight has saved me on more chilly nights than I can count. You know the feeling: you walk in from a long day, your fingers are cold, maybe your mood’s a little off, and then you catch that creamy, savory aroma wafting from the kitchen. Right away, you know dinner’s going to be good. The first time I made this soup, I was craving something hearty but didn’t want to fuss for hours. That’s how this comforting cheesy beef and potato soup came to life (and now it’s a regular in my dinner rotation).

This recipe isn’t just another soup—it’s a loaded, creamy, and totally satisfying meal in a bowl. The potatoes give it body, the ground beef brings tons of flavor, and the cheese? Well, let’s face it, melted cheese makes everything better. I’ve tweaked it over the years—sometimes swapping out veggies, other times playing with the cheese blend—and it’s always a winner. If you’re feeding a hungry crew, trying to stretch a budget, or just want something that feels like a warm hug, this cheesy beef and potato soup delivers every time.

I’ve tested this recipe a dozen different ways, and I always come back to this combo for that perfect balance of creamy texture, hearty chunks, and a cheesy finish. Plus, it’s packed with protein and filling carbs—great for busy families, picky eaters, or anyone needing a simple, comforting dinner. You’ll love the rich flavors, the way the cheese melts into every spoonful, and how easy it is to customize. So, grab your favorite soup pot and let’s get started on this cheesy beef and potato soup recipe—you’ll be ladling up bowls in no time!

Why You’ll Love This Recipe

After countless batches (and a few kitchen mishaps), I can honestly say this cheesy beef and potato soup is the kind of meal that always hits the spot. Here’s why it stands out, and why you’ll want to keep it on repeat:

• Quick & Easy: Comes together in under an hour—even faster if you meal prep the veggies ahead. Perfect for weeknights when you just need dinner to happen fast.
• Simple Ingredients: No need for fancy stuff; everything is easy to find and usually already at home—ground beef, potatoes, cheese, and basic veggies.
• Perfect for Cozy Gatherings: This soup’s hearty, cheesy goodness makes it ideal for family dinners, game nights, or just warming up on a chilly evening.
• Crowd-Pleaser: Kids love the creamy cheese, grown-ups appreciate the filling beef and potatoes, and picky eaters usually ask for seconds. It’s a rare recipe that gets everyone excited.
• Unbelievably Delicious: The flavor combo—the savory beef, buttery potatoes, and rich cheese—feels like comfort food at its best. One spoonful and you’ll probably close your eyes, just for a second.

What really makes this cheesy beef and potato soup different is the method. Blending some potatoes with milk creates a smooth, creamy base without heavy cream (a trick I picked up after chasing that “loaded baked potato” vibe). Melting cheese at just the right moment avoids clumping, and the beef is cooked separately to lock in flavor. Honestly, it’s not just good—it’s the kind of soup that makes people ask for the recipe.

Whether you want something nourishing after a busy day or a dish that feels special but doesn’t stress you out, this soup fits the bill. It’s comfort food, made faster and just a bit lighter, but with all the old-school soul. So go ahead—make a big pot, ladle it into bowls, and enjoy every cheesy, beefy, potato-filled bite!

Ingredients Needed

This cheesy beef and potato soup relies on straightforward ingredients to create bold flavor and creamy texture without the fuss. Most are pantry staples or fridge regulars, so you can get this cooking without an extra grocery run. Here’s what you’ll need:

• For the Soup Base:
  • 1 lb (450 g) ground beef (I usually go for 85/15 for flavor)
  • 4 cups (950 ml) low-sodium beef broth (or chicken broth if you prefer a lighter flavor)
  • 3 cups (700 ml) whole milk (or 2%—full fat helps with creaminess)
  • 3 tbsp (45 g) unsalted butter (adds richness)
• For the Veggies:
  • 4 medium russet potatoes (about 1.5 lbs/700 g), peeled and diced
  • 1 medium yellow onion, chopped
  • 2 large carrots, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
• For the Cheesy Finish:
  • 2 cups (200 g) shredded cheddar cheese (sharp is best for flavor)
  • 1 cup (100 g) shredded mozzarella (adds stretch and gooeyness)
  • 1/2 cup (120 g) sour cream (for tang and extra creaminess)
• Seasonings:
  • 1 1/2 tsp kosher salt (adjust to taste)
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika (optional, but so good)
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (optional, for a little kick)
• For Garnish (optional but awesome):
  • Chopped fresh parsley
  • Extra shredded cheese
  • Crispy bacon bits
  • Green onions, sliced

Ingredient Notes & Substitutions:
– You can swap ground beef for ground turkey or chicken for a lighter version.
– Yukon gold potatoes work well if you want a smoother texture.
– Use lactose-free milk if needed, or swap in unsweetened almond milk for dairy-free.
– For gluten-free, make sure your broth is certified gluten-free.
– Sharp cheddar delivers the best flavor punch, but feel free to experiment with Colby or Monterey Jack.
– Sour cream can be swapped for plain Greek yogurt in a pinch.
I recommend Kerrygold butter and Tillamook cheddar for unbeatable taste, but use whatever you have!

Equipment Needed

Honestly, you don’t need much fancy gear for this cheesy beef and potato soup. Here’s my go-to setup—plus a few budget tips if you’re working with a basic kitchen.

• Large Soup Pot or Dutch Oven: I use a 6-quart (5.7 L) enameled Dutch oven for even heating. If you only have a big stockpot, that works too.
• Wooden Spoon or Heatproof Spatula: For stirring and scraping up all those tasty bits.
• Chef’s Knife and Cutting Board: Good for dicing potatoes and chopping veggies. If yours is dull, give it a quick sharpening—you’ll thank yourself.
• Ladle: Makes serving easier (especially when you want those big, loaded scoops).
• Blender or Immersion Blender: Optional, but blending a portion of the potatoes creates extra creamy texture. If you don’t have one, just mash a few potatoes with a fork right in the pot.
• Measuring Cups and Spoons: Precision helps (especially with seasonings and cheese).

Budget Tips: If you’re missing a blender, mashing works fine—just go slow and mash in the pot. For serving, any large bowl will do. I’ve even used a regular kitchen spoon for ladling in a pinch.

Care: If you use a Dutch oven, let it cool before washing and avoid metal utensils to keep that enamel safe. Soup pots with nonstick coatings last longer if you use wood or silicone tools.

Preparation Method

Here’s how to make your cheesy beef and potato soup, step-by-step. I’ve included my favorite tricks and what to watch for so everything turns out creamy, hearty, and loaded with flavor.

1. Brown the Beef:
   In your large soup pot or Dutch oven, heat 1 tbsp butter over medium-high heat. Add 1 lb (450 g) ground beef, breaking it up with a spoon. Cook for 5-7 minutes until browned, and most of the moisture has evaporated. Drain excess fat if needed (leave a little for flavor). You’ll know it’s ready when the beef is crumbly and there’s a bit of golden crust on the bottom.
2. Sauté the Veggies:
   Add 2 tbsp butter, chopped onion, carrots, and celery. Sauté for 3-4 minutes until the onion is soft and translucent. Stir in minced garlic and cook for another 30 seconds—just until fragrant but not burnt.
3. Add the Potatoes & Season:
   Add diced potatoes. Sprinkle in salt, pepper, smoked paprika, thyme, and cayenne. Stir well to coat everything. It’ll smell amazing already!
4. Pour in Liquids:
   Add beef broth and milk. Give it a good stir, scraping up any bits from the bottom. Bring to a gentle simmer over medium heat (don’t let it boil, or the milk can curdle). Cover and cook for 18-20 minutes, until potatoes are fork-tender. If you poke a potato with a fork and it slides off easily, you’re golden.
5. Blend for Creaminess:
   Scoop out about 2 cups of soup (including potatoes and broth) and blend until smooth. Return this mixture to the pot—this thickens the soup and gives it that creamy base. If you have an immersion blender, pulse right in the pot, but leave some chunks for texture.
6. Add Cheese & Sour Cream:
   Reduce heat to low. Gradually stir in shredded cheddar and mozzarella, one handful at a time, so it melts smoothly. Add sour cream and mix until everything is velvety. If cheese clumps, just keep stirring—it’ll melt with gentle heat.
7. Taste & Adjust:
   Taste and tweak seasoning—add more salt, pepper, or a dash of paprika if you want. Simmer for another 5 minutes so flavors blend.
8. Serve & Garnish:
   Ladle soup into bowls. Top with extra cheese, crispy bacon bits, parsley, and sliced green onions if you like. Serve hot!

Preparation Notes: If your soup feels too thick, add a splash of broth. Too thin? Let it simmer uncovered for a few minutes. If you forget to blend potatoes, mash a few with a fork—it works fine!

Time Estimates: Prep: 15 minutes. Cook: 35 minutes. Total: about 50 minutes.

Cooking Tips & Techniques

Making cheesy beef and potato soup is pretty forgiving, but a few tricks can make it truly great. Here’s what I’ve learned after years of soup nights and a few kitchen fails:

• Brown the Beef Well: Don’t rush this step! Letting the beef get a little crispy adds tons of savory flavor. I used to just cook it until “not pink”—but trust me, a deeper brown gives you that stew-like richness.
• Layer the Veggies: Sautéing onions first gets them sweet and soft, and adding garlic last keeps it from burning. Carrots and celery add sweetness and subtle crunch.
• Simmer Gently: High heat can split the milk or make potatoes mushy. Keep things at a gentle simmer—tiny bubbles, not a rolling boil.
• Blending Magic: Blending a portion of the potatoes (not all) gives the soup body without losing chunks. I once blended everything—ended up with baby-food texture. Lesson learned: leave some bits!
• Add Cheese Slowly: Stir cheese in handfuls and keep heat low. If you dump it all at once, you might get clumps. If it happens, just keep stirring or add a splash of milk.
• Season Gradually: Potatoes soak up salt—taste after blending and again after adding cheese. Adjust as needed.
• Multitasking: Chop veggies while the beef browns to save time. I’ve even prepped potatoes the night before and kept them in cold water in the fridge.

What to Avoid: Overcooking the potatoes (they’ll fall apart), boiling after adding cheese (it can separate), and skipping the blending (the soup won’t be as creamy). If your soup breaks or separates, just whisk in a little extra milk or broth.

Variations & Adaptations

Soup is one of those recipes that invites creativity, so don’t be afraid to switch things up! Here are some of my favorite variations and adaptations for cheesy beef and potato soup:

• Dietary Swaps: Use ground turkey or chicken for a lighter version. For vegetarian, swap beef for lentils or crumbled plant-based sausage—just add extra seasoning for flavor.
• Seasonal Add-Ins: Toss in corn kernels, diced bell pepper, or even spinach in the last few minutes for added color and nutrients. In winter, a handful of frozen peas is awesome.
• Spicy Kick: Add diced jalapeño with the onions or a dash of hot sauce at serving. Smoked gouda instead of cheddar brings smoky depth.
• Allergen-Friendly: Use dairy-free cheese (Violife and Daiya blend well) and substitute almond or oat milk for those with lactose intolerance. Gluten-free broth keeps the recipe safe for sensitive eaters.
• Cooking Methods: For slow cooker: Brown beef, sauté veggies, and add everything to the slow cooker. Cook on low for 6 hours, then blend and add cheese at the end. For Instant Pot: Use sauté function for beef/veggies, then pressure cook for 8 minutes, quick release, blend, and add cheese.
• Personal Twist: I sometimes add a handful of chopped dill pickles as garnish—sounds strange, but it’s like a cheeseburger in a bowl. My kids love it!

Customize the soup to your taste—extra veggies, swapped proteins, or a new cheese blend. It’s all about making it your own and loving every bite!

Serving & Storage Suggestions

The best part of cheesy beef and potato soup? Serving it up hot, loaded with toppings, and watching the cheese stretch with every spoonful. Here’s how to make the most of every bowl:

• Serving Temperature: Serve piping hot—just cool enough so the cheese stays gooey but doesn’t burn your tongue. A warm soup bowl helps!
• Best Presentation: Ladle into deep bowls, sprinkle with fresh parsley or green onions, and add a sprinkle of extra cheese. Bacon bits or a dollop of sour cream take it over the top.
• Pairings: Serve with crusty bread or garlic toast for dunking. I like a crisp green salad or simple roasted veggies on the side. For drinks, a chilled cider or light beer is perfect.
• Storage: Cool leftovers to room temp, then refrigerate in an airtight container for up to 4 days. The flavors get even better overnight!
• Freezing: Freeze in single portions (zip-top bags or containers) for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm on the stove over low heat, stirring often. Add a splash of milk or broth if it’s too thick. For microwaving, heat in 1-minute bursts, stirring in between.
• Flavor Development: The soup tastes richer the next day—potatoes soak up seasoning and cheese blends in even more. Sometimes, I make extra just for leftovers!

Whether you’re serving right from the pot or plating up leftovers, this soup always feels like a treat.

Nutritional Information & Benefits

Each bowl of cheesy beef and potato soup packs serious comfort and some nutritional perks:

• Estimated Nutrition (per serving, based on 6 servings):
  • Calories: ~450
  • Protein: 25g
  • Carbs: 30g
  • Fat: 24g
  • Fiber: 4g
  • Sodium: 900mg
• Health Benefits: Beef brings iron and protein, potatoes offer potassium and fiber, and cheese adds calcium. Carrots and celery sneak in antioxidants and vitamins.
• Dietary Considerations: This recipe is naturally gluten-free if you use certified broth. For low-carb, swap some potatoes for cauliflower. For dairy-free, use plant-based milk and cheese.
• Allergens: Contains dairy (milk, cheese, sour cream). For egg-free and gluten-free, no modifications needed.

From a wellness perspective, this soup is a solid balance of comfort and nutrition—I love how it keeps me full and satisfied (with zero guilt).

Conclusion

If you’re after a dinner that’s easy, creamy, and deeply satisfying, this cheesy beef and potato soup is your answer. It’s the kind of recipe that makes busy nights (or lazy Sundays) feel special, with simple steps and big flavors. You can tweak it for any diet or taste, and every batch somehow tastes just as good—or better—the next day.

Personally, I come back to this recipe whenever I need something warm, filling, and guaranteed to please. It’s comfort food, pure and simple, with just enough cheese to win over everyone at the table. I hope you’ll make it your own, play with the add-ins, and enjoy every spoonful!

If you try this cheesy beef and potato soup recipe, let me know in the comments how it went—or share your favorite twist! Pin the recipe, share with friends, and don’t forget: soup night is always a good idea.

FAQs

Can I make cheesy beef and potato soup ahead of time?

Yes! This soup actually tastes better after sitting overnight. Just cool, refrigerate, and reheat gently on the stove. Add a splash of milk or broth if it thickens too much.

Can I freeze this soup?

Absolutely. Freeze in airtight containers for up to 2 months. Thaw in the fridge, then reheat over low heat, stirring often. The texture might be a little thicker, but it’s still delicious.

What kind of cheese works best?

Sharp cheddar is my favorite for flavor, but mozzarella adds great stretch. You can mix in Monterey Jack, Colby, or even a bit of pepper jack for heat.

Can I make this recipe vegetarian?

Definitely! Swap the ground beef for lentils or crumbled plant-based sausage, and use veggie broth. Add extra veggies like mushrooms or corn for bulk.

How do I prevent the cheese from clumping?

Stir the cheese in gradually, over low heat. If you add it all at once or use high heat, it can clump up. Just keep stirring and, if needed, add a little extra milk to smooth things out.

Cheesy Beef and Potato Soup

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• Author: Jessica Davis
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This easy, creamy, and hearty soup combines ground beef, potatoes, and plenty of cheese for a comforting dinner that comes together in under an hour. Perfect for chilly nights, family gatherings, or whenever you need a cozy meal in a bowl.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (85/15 preferred)
• 4 cups low-sodium beef broth (or chicken broth)
• 3 cups whole milk (or 2%)
• 3 tbsp unsalted butter
• 4 medium russet potatoes (about 1.5 lbs), peeled and diced
• 1 medium yellow onion, chopped
• 2 large carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups shredded cheddar cheese (sharp preferred)
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1 1/2 tsp kosher salt (adjust to taste)
• 1 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional)
• Chopped fresh parsley (for garnish, optional)
• Extra shredded cheese (for garnish, optional)
• Crispy bacon bits (for garnish, optional)
• Green onions, sliced (for garnish, optional)

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Instructions

1. Heat 1 tbsp butter in a large soup pot or Dutch oven over medium-high heat. Add ground beef, breaking it up with a spoon. Cook for 5-7 minutes until browned and crumbly. Drain excess fat if needed, leaving a little for flavor.
2. Add 2 tbsp butter, chopped onion, carrots, and celery. Sauté for 3-4 minutes until onion is soft and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Add diced potatoes. Sprinkle in salt, pepper, smoked paprika, thyme, and cayenne. Stir well to coat.
4. Pour in beef broth and milk. Stir, scraping up any bits from the bottom. Bring to a gentle simmer over medium heat (do not boil). Cover and cook for 18-20 minutes, until potatoes are fork-tender.
5. Scoop out about 2 cups of soup (including potatoes and broth) and blend until smooth. Return this mixture to the pot to thicken the soup and create a creamy base. Alternatively, use an immersion blender to pulse in the pot, leaving some chunks.
6. Reduce heat to low. Gradually stir in shredded cheddar and mozzarella, one handful at a time, until melted and smooth. Add sour cream and mix until velvety.
7. Taste and adjust seasoning as needed. Simmer for another 5 minutes to blend flavors.
8. Ladle soup into bowls. Garnish with extra cheese, crispy bacon bits, parsley, and sliced green onions if desired. Serve hot.

Notes

Brown the beef well for extra flavor. Simmer gently to avoid curdling the milk. Blending a portion of the potatoes creates a creamy base without heavy cream. Add cheese gradually over low heat to prevent clumping. For a lighter version, use ground turkey or chicken. For vegetarian, swap beef for lentils or plant-based sausage and use veggie broth. Soup thickens as it sits; add broth or milk to thin when reheating.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 450
• Sugar: 8
• Sodium: 900
• Fat: 24
• Saturated Fat: 13
• Carbohydrates: 30
• Fiber: 4
• Protein: 25

Keywords: cheesy beef and potato soup, creamy soup, comfort food, easy dinner, hearty soup, ground beef recipes, potato soup, family meal, weeknight dinner, gluten-free soup