Lastly, avoid using super lean ground beef. I once tried making this with 93% lean, and the soup tasted noticeably less rich. An 80/20 or 85/15 blend brings the right amount of fat to build flavor and help sauté the onions beautifully.
Serving Suggestions
When I serve this soup, I love pairing it with warm crusty bread—the kind with a crackly exterior and a soft, airy center. The bread soaks up the broth in the best way, and there’s nothing more comforting on a chilly evening. Sometimes I’ll toast the bread with a little butter and garlic, just to take it over the top.
I also enjoy serving this soup with a crisp salad when I want to balance out the richness. Something simple like mixed greens, cherry tomatoes, and a sharp vinaigrette works wonders. The acidity of the dressing contrasts so nicely with the cheesy, creamy broth.
When I have guests over, I’ll top each bowl with extra shredded cheddar and a sprinkle of fresh parsley. It makes the soup feel restaurant-quality with almost no effort. And if I want to add a bit of heat, a small shake of crushed red pepper gives the perfect kick without overpowering the cheese.
Finally, this soup is incredible next to grilled cheese sandwiches. I know it sounds indulgent, but dipping a gooey grilled cheese into this soup is simply magical. It’s one of those pairings that instantly lifts your mood.
Variations & Customizations
One variation I’ve tried and absolutely love is adding cooked, crumbled bacon. I mean, cheese, potatoes, beef, and bacon—how could that be anything but incredible? It adds a smoky flavor that makes each bite even more satisfying. Just stir it in during the final simmer or sprinkle it on top.
If you’re looking to lighten things up, you can swap half the potatoes for cauliflower florets. I’ve done this a handful of times when I wanted a lower-carb option, and the soup still tastes amazing. Cauliflower blends seamlessly with the creamy broth without changing the flavor too much.
Another fun twist is using pepper jack cheese instead of cheddar. It gives the soup a subtle spicy kick that warms you from the inside out. I’ve made this version on extra cold nights, and it always hits the spot. Just be mindful of the salt level—pepper jack tends to be salty.
For a heartier variation, try adding a cup of frozen mixed vegetables near the end of cooking. The sweetness of peas and the bite of carrots give the soup a more rustic feel. Plus, it’s a great way to add color and texture.
How to Store, Freeze & Reheat
Storing this soup is incredibly easy. I let it cool completely, then transfer it to an airtight container. In the refrigerator, it keeps well for about 3–4 days. The flavors actually deepen a bit, making the leftovers taste just as good—if not better—than the first day.
Freezing the soup works beautifully too, but there’s one thing to keep in mind: dairy can separate slightly when frozen. To avoid this, I let the soup cool, then freeze it in individual portions so it reheats more evenly. When I’m ready to eat it, I thaw it in the refrigerator overnight.
Reheating is simple. I warm it gently on the stovetop over low heat, adding a splash of broth or cream if it thickened too much. Stir often to help the cheese come back together. Avoid boiling—it can cause the dairy to separate. Microwaving works, but I prefer the stovetop for better texture.
If you plan to batch-make this for meal prep, consider leaving the cheese out before freezing and adding it fresh when reheating. This trick practically guarantees the creamiest texture every time.
Nutrition Information
Even though this soup is undeniably rich and cheesy, I find that a bowl is surprisingly satisfying and filling—meaning you don’t need a massive portion to feel comforted. The beef provides protein, the potatoes offer hearty carbohydrates, and the cheese brings calcium and fats that make it feel indulgent.
If you choose to lighten it up, swapping some of the cream for milk or using leaner beef will adjust the calorie count while still keeping the soup delicious. I’ve done this before when I wanted something lighter but still cozy, and it works well if you balance the flavors.
Potatoes also bring potassium and fiber to the mix, especially if you keep the skins on. I personally leave the skins when using Yukon golds because they’re thin and tender, and they add a rustic charm to the soup’s appearance. Plus, you get a little extra nutrition without any extra effort.
Cheese naturally adds sodium, so if you’re mindful of salt intake, you can choose lower-sodium broth or reduce added salt until the end. I always recommend tasting after the cheese melts because its saltiness often means you need far less seasoning than you expect.
FAQ Section
1. Can I make this soup in a slow cooker?
Yes, absolutely—I’ve done it many times when I wanted dinner to cook itself. Brown the beef and onions first, then add everything except the cheese and cream to the slow cooker. Let it cook on low for 6–7 hours or high for 3–4. Stir in the cream and cheese during the last 20 minutes.
2. Can I use Velveeta instead of cheddar?
You can, and it makes the soup incredibly smooth. I’ve tried this version, and while it’s a different flavor profile—more mild and ultra-creamy—it’s still delicious. Just reduce the salt at first because Velveeta is naturally salty.
3. Can I add vegetables?
Definitely! I’ve added carrots, celery, peas, and even corn before. They add more color and texture, and it’s a great way to stretch the soup for larger gatherings. Just add firmer vegetables early and softer ones later.
4. What if the soup becomes too thick?
This happens sometimes as the potatoes release starch. When it does, I simply stir in a bit more broth or cream until it reaches the consistency I want. It comes back together beautifully with gentle heat.
5. Can I substitute turkey or chicken for the beef?
Yes! Ground turkey works especially well. Just remember it’s leaner, so add a tablespoon of butter while sautéing to build flavor. The rest of the recipe stays the same, and it still tastes wonderfully comforting.
Conclusion
Whenever I make this Cheesy Beef and Potato Soup, it becomes the highlight of the evening—a warm, creamy bowl that pulls everyone toward the table. It’s the kind of recipe that feels familiar yet special, simple yet incredibly satisfying. I love that it turns everyday ingredients into something that brings comfort with every spoonful. If you’re craving a cozy, soul-warming dinner, trust me: this soup is exactly what you need.