The very first time I made this Cheesy Beef and Potato Soup, my entire kitchen filled with that irresistible, comforting aroma that reminds me of winter evenings when you want something hearty but also wrapped in creamy warmth. I remember leaning over the pot as the potatoes softened and the cheese melted in, and I knew instantly this was going to be one of those recipes I’d make again and again. Every spoonful feels like a hug, and the way the broth thickens just slightly gives it the coziest texture.
Why You’ll Love This Recipe
You’ll love this soup because it strikes that perfect balance between rich, cheesy comfort and hearty, stick-to-your-ribs satisfaction, especially on nights when you want something easy but absolutely delicious. From my own experience, it’s the kind of recipe that makes you linger a little longer at the stove because the smell alone feels like a reward. You’ll appreciate how simple the ingredients are but how wonderfully luxurious the final bowl tastes.
Ingredients
- 1 pound ground beef
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups russet or Yukon gold potatoes, diced into small cubes
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 tablespoons butter
- 2 tablespoons flour (for thickening)
- Optional: chopped parsley for garnish
When it comes to substitutions, this recipe is incredibly forgiving. Yukon gold potatoes are my personal favorite because they stay creamy without falling apart, but russets work beautifully too. If you prefer a sharper flavor, use aged cheddar—trust me, it adds a depth that transforms the soup. And while heavy cream gives the soup its velvety base, half-and-half works in a pinch, though the final texture will be slightly lighter.
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
I’ve made this recipe using a few different pots, but my Dutch oven always gives the best results because it heats evenly and holds warmth long after cooking. A wooden spoon is ideal for breaking up the beef gently without overworking it. If you don’t have a Dutch oven, a deep soup pot works perfectly well—just make sure it’s heavy-bottomed so nothing scorches.
Step-By-Step Instructions
When I begin this soup, I always start by browning the ground beef over medium-high heat. There’s something so satisfying about watching the edges caramelize slightly—it adds a deeper flavor later on. Once the beef is browned, I drain excess grease if necessary, though sometimes I leave a tiny bit because it helps flavor the onions and garlic. Add the onions and garlic directly into the pot with the beef, and sauté until the onions soften and turn slightly translucent.
Next, I sprinkle in the flour and stir it through the mixture. This step creates the base for thickening the soup later, and I’ve learned the hard way that if you skip this, your broth won’t have that luxurious, velvety body. After the flour cooks for about a minute, I pour in the beef broth, scraping the bottom of the pot to lift all those flavorful bits that try to hide down there. The potatoes go in right after, along with Worcestershire sauce, smoked paprika, thyme, salt, and pepper.(See the next page below to continue…)