The first time I made this Cheesy Beef and Potato Soup I was chasing comfort food that actually filled the crew—meaty, cheesy, and chunky in the best way. It’s a stick-to-your-ribs weeknight bowl that comes together fast, and the mild cheddar folding in at the end gives it a silky, familiar finish. If you enjoy skillet-style beef-and-potato meals, you might also like the skillet version I often pair with this soup: Cheesy Ground Beef and Potatoes.

Why you’ll love this dish

This soup hits a lot of home-cooking sweet spots: it’s budget-friendly, kid-approved, and forgiving if you’re short on time. The ground beef gives deep savory flavor without the fuss of searing a chuck roast. Yukon Golds break down just enough to thicken the broth slightly while still keeping satisfying potato chunks. Finish with cheese and cream and you’ve got a rich, crowd-pleasing bowl that stretches well for leftovers.

“A forgiving, family-friendly soup — the cheese makes it feel indulgent without a ton of effort.” — a weekly-dinner favorite

It’s perfect for these moments:

• Weeknight dinners when you want something hearty in 30–40 minutes.
• Potluck or casual gatherings because it scales easily.
• Cooler weather nights when everyone wants something warm and simple.

Step-by-step overview

Start by browning the beef with diced onion until both are nicely caramelized. Add garlic, then pour in beef broth and diced Yukon Gold potatoes. Simmer until potatoes are tender. Turn down the heat and melt shredded cheddar into the pot, then stir in heavy cream. Finish by whisking cornstarch into water and gradually stirring it in to thicken. Garnish with chopped parsley and extra cheese.

What you’ll need

• 1 pound ground beef
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 1 teaspoon garlic, minced
• 4 cups beef broth
• 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups)
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, to taste
• 1 ½ cups mild cheddar cheese, shredded (plus more for garnish)
• 1 cup heavy whipping cream
• 1 tablespoon cornstarch
• 2 tablespoons water
• Parsley, chopped for garnish

Notes and quick substitutions:

• Yukon Golds are ideal for texture; russets will fall apart more, and red potatoes hold firmer.
• Swap mild cheddar for sharp cheddar or a blend (Colby, Monterey Jack) for bolder flavor.
• If you want a creamier potato base, try techniques and flavors from a classic German potato soup for inspiration.

Step-by-step instructions

1. Heat a large pot or Dutch oven over medium. Add ground beef and diced onion.
2. Cook 8–10 minutes, breaking the beef apart, until fully cooked and onions are softened. Drain excess grease.
3. Stir in minced garlic and cook 1 minute until fragrant.
4. Add beef broth, diced potatoes, paprika, salt, and pepper. Bring to a boil.
5. Reduce heat to medium-low and simmer 15–20 minutes, until potatoes are fork-tender.
6. Gradually add shredded cheddar, stirring until fully melted and smooth.
7. Pour in heavy cream and stir to combine. Heat through 3–5 minutes over low heat.
8. In a small bowl, whisk cornstarch with water until smooth. Slowly pour into the soup while stirring continuously.
9. Simmer 2–3 minutes until slightly thickened. Adjust seasoning.
10. Serve topped with chopped parsley and extra shredded cheese.

Best ways to enjoy it

Serve the soup in wide bowls so the cheese and garnish sit nicely on top. Pair with:

• Crusty bread or toasted sourdough for dipping.
• A simple green salad dressed with vinaigrette to cut the richness.
• Pickled jalapeños or hot sauce on the side for anyone who wants heat.
  For a heartier meal, ladle over steamed rice or spoon atop buttered toast.

Storage and reheating tips

Cool soup to room temperature (no more than two hours at room temp) then refrigerate in an airtight container for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months; leave a little headspace since liquids expand. Thaw overnight in the fridge before reheating.

Reheating:

• Stovetop: Gently rewarm over low heat, stirring frequently. Add a splash of broth or cream if it looks too thick.
• Microwave: Reheat in 60–90 second bursts, stirring between intervals to ensure even warming.

Food safety note: Because this soup contains dairy and meat, cool and refrigerate promptly to prevent bacterial growth.

Pro chef tips

• Brown the beef well: A little browning adds depth. Don’t rush this step.
• Drain excess grease but leave a tablespoon for flavor when cooking garlic.
• Add cheese off the boil and stir gently over low heat to prevent graininess or separation.
• If you like a silkier body, mash a few potatoes in the pot or pulse briefly with an immersion blender, then stir cheese in.
• Taste and adjust salt at the end—cheese can add saltiness.
• Use warm cream (not straight from fridge) to reduce temperature shock and keep the soup from curdling.

Flavor swaps

• Make it smoky: Use smoked paprika and swap half the beef for diced beef.
• Spice it up: Stir in ½–1 teaspoon cayenne or top with pickled jalapeños.
• Lighter version: Replace heavy cream with half-and-half (watch for slight thinning) or use whole milk and skip the cornstarch (simmer down to thicken).
• Vegetarian twist: Swap beef for sautéed mushrooms and lentils, and use vegetable broth.
• Slow-cooker option: Brown beef and onions, then add everything except cheese/cream. Cook on low 4–6 hours. Stir in cheese and cream at the end.

Common questions

How long does this soup take from start to finish?

Active time is about 10–15 minutes for prep and 25–30 minutes of cooking, so plan roughly 35–45 minutes total.

Can I use milk instead of heavy cream?

You can use whole milk or half-and-half, but the soup will be less rich. If using milk, consider reducing the soup a few extra minutes or using the cornstarch slurry to achieve the same thickness.

Can I freeze this soup?

Yes. Freeze cooled soup in airtight containers for up to 3 months. Reheat slowly and stir in a little extra cream or broth if the texture seems grainy after thawing.

Will the cheese separate when reheating?

High heat can make cheese seize. Reheat slowly over low heat and stir frequently. Adding a splash of cream or broth helps maintain a smooth texture.

Can I make this ahead for a dinner party?

Absolutely. Make the soup up to a day ahead. Reheat gently and finish with fresh shredded cheese and parsley just before serving so the toppings look fresh.

Enjoy the cozy, cheesy comfort of this easy soup—it’s one of those recipes that converts leftover ingredients into a family favorite without a lot of fuss.

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