As the soup simmers, the potatoes soften and begin to release some of their starch, helping the broth thicken. This is one of my favorite parts because the smell becomes almost irresistible—cheesy, savory, comforting, all at once. I let the soup simmer until the potatoes are fork-tender, which usually takes around 15–20 minutes depending on their size. Then I slowly stir in the heavy cream, watching the soup transform into a beautiful rich base.
The final touch is the cheese. I always add it gradually so it melts smoothly without clumping. When the cheese fully incorporates, the soup becomes creamy and stunningly golden. I let it simmer on low for another few minutes, stirring occasionally. At this stage, it’s incredibly tempting to taste it repeatedly—just to “check the seasoning,” of course—but it truly does get better as it rests. Garnish with fresh parsley if you like that pop of color.
Pro Tips for Best Results
I’ve tested this recipe three different ways, and the version I’m sharing here is hands-down the best. One important tip: don’t rush the browning of the beef. Allowing it to caramelize gives the soup more depth, and it’s a detail that makes a noticeable difference. If you cook it too fast or remove it while it’s still pale, the flavor won’t be nearly as rich.
Another tip I learned the hard way is to dice your potatoes small and evenly. Uneven cubes mean some will mush while others stay firm, and it affects the soup’s texture. Aim for consistent bite-sized pieces so everything cooks at the same pace. Also, if you love thicker soups like I do, add one extra tablespoon of flour during the roux step—you’ll get a wonderfully creamy spoonful every time.
If you want your cheese to melt perfectly smooth, grate it fresh rather than using pre-shredded. The anti-caking agents in packaged cheese can cause the soup to look grainy. I know it adds a few more minutes of prep, but trust me, it’s worth it for the silkier texture and deeper flavor. Fresh cheese always melts better.
Finally, resist the urge to boil the soup after adding the cream and cheese. High heat can cause dairy to split, leading to a less cohesive broth. Keep it at a gentle simmer, stirring occasionally, and the soup will develop that perfect creamy consistency.
Common Mistakes to Avoid
I made this mistake the first time I ever made a cheesy soup: I added the cheese too quickly and all at once. Big mistake. It clumped, separated, and made the broth look curdled. Add the cheese gradually, letting each handful melt before adding the next. Slow and steady truly wins here.
Another common issue is over-salting early on. Because cheese and broth are both salty, the soup can become too salty if you season heavily from the beginning. Start with a small amount, taste after the cheese melts, and adjust then. It’s much easier to add more salt than to fix an overly salty soup.
Some people rush the potato cooking time, but undercooked potatoes ruin the comfort of the soup. Make sure they’re fully tender—poke one with a fork to double-check. If they still feel firm, give the soup a little more time. There’s no harm in letting it simmer a few extra minutes.(See the next page below to continue…)