The first time I made this Cheesy Beef and Potato Soup, it was one of those chilly evenings when the house felt a little too quiet and a warm, hearty meal sounded like the perfect cure. As the onions softened and the beef browned in my favorite pot, the kitchen filled with a rich, savory aroma that wrapped around me like a blanket. When the potatoes began to simmer and the cheese melted into the broth, creating that creamy golden swirl, I knew I had stumbled on my new cold-weather comfort dish. Every spoonful felt like a cozy exhale after a long day.
Why You’ll Love This Recipe
You’ll love this soup because it gives you the rich, cheesy indulgence of a loaded potato dish combined with the heartiness of perfectly seasoned ground beef, and it comes together in one pot with absolute ease.
Ingredients
- 1 pound ground beef
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 3 cloves garlic, minced
- 4 cups diced potatoes (Yukon Gold recommended)
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup heavy cream
- 2 tbsp flour
- 3 tbsp butter
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- Optional: parsley, bacon bits, extra cheese for topping
I’ve tested this recipe with different cheeses, and the combination of cheddar and Monterey Jack gives the soup both richness and creaminess without turning grainy. Yukon Gold potatoes hold their shape beautifully while still becoming tender, and they don’t get mushy as easily as russets. If you prefer a thicker soup, you can add an extra tablespoon of flour or reduce the broth slightly. For a lighter version, half-and-half works in place of heavy cream, but the soup won’t be quite as silky.
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
A Dutch oven is truly ideal here because it distributes heat evenly and makes it easier to brown the beef without scorching the bottom. A sturdy wooden spoon helps break the beef into small, even pieces so it cooks consistently. A ladle is essential for serving because the soup is thick and hearty, and you want to scoop up both broth and chunks in every serving. If you don’t have a Dutch oven, any heavy-bottomed pot will work—it just may require a bit more stirring to prevent sticking.
Step-by-Step Instructions
I always begin this soup by browning the ground beef over medium heat. As it cooks, I let it develop those little caramelized bits because they add so much flavor to the base of the soup. After the beef is mostly browned, I add the onions and garlic. The aroma changes instantly, becoming deeper and savory, and the onions soften into the beef, picking up all the seasoning. This step really lays the foundation for that comforting, homemade flavor.
Once the onions are translucent, I sprinkle the flour over the mixture. I stir it in thoroughly so it coats the beef and onions. This simple step thickens the soup later, and I’ve learned not to rush it—letting the flour cook for a minute removes any pasty taste. Then I add the butter, letting it melt into the mixture before pouring in the beef broth. As soon as the broth hits the pot, I scrape the bottom to lift all that browned goodness into the liquid.
Next, I add the diced potatoes along with paprika, salt, and pepper. This is when the soup starts smelling like something you want to wrap your hands around. I bring the pot to a gentle simmer and let the potatoes cook until they’re tender. I test a piece with a fork—when it slides in easily but the potato still holds its shape, I know it’s perfect. This usually takes around 15–20 minutes.(See the next page below to continue…)