Cozy Cheesy Beef & Potato Soup, Ready in Under an Hour

Table of Contents

In This Recipe

Welcome, soup lovers. There is something deliciously homey about a pot of Cheesy Beef & Potato Soup simmering on the stove. It combines the comfort of a loaded baked potato with the satisfying savor of a cheeseburger, all in one bowl. This recipe is perfect for weeknight dinners, casual parties, holiday side menus, or a cozy family cooking night where everyone gets to customize toppings. Read on for a friendly, step by step guide, helpful pro tips, and easy variations to make this your go to comfort meal.

Why You’ll Love This Recipe

• It is simple and approachable, using easy pantry ingredients like ground beef, potatoes, broth, and cheddar.
• It tastes indulgent and creamy while staying flexible for lighter or richer versions.
• You can make it on the stovetop or in a slow cooker, perfect for busy days.
• It works as a one pot meal, which means fewer dishes and more time to enjoy family or guests.
• Custom toppings let everyone personalize their bowl, from bacon to green onions to pickles.

how to make Cheesy Beef & Potato Soup

Print

Ingredients You’ll Need

• 1 pound ground beef, lean, browned and drained. Adds hearty flavor and protein.
• 1 medium onion, finely diced. Builds savory base.
• 2 cloves garlic, minced. For depth of flavor.
• 4 cups potatoes, peeled and diced, about 2 large russet or Yukon Gold. Potatoes give body and comfort.
• 4 cups beef broth, low sodium preferred. Use more or less for thicker or thinner soup.
• 1 cup heavy cream or half and half. Adds creamy richness.
• 2 cups shredded sharp cheddar cheese, freshly shredded melts best.
• 2 tablespoons butter and 2 tablespoons all purpose flour, for a quick roux to thicken.
• 1 tablespoon Worcestershire sauce, optional, for savory umami.
• Salt and black pepper, to taste.
• Optional toppings: cooked bacon bits, chopped green onions, extra shredded cheese, a spoonful of sour cream, or diced pickles for a cheeseburger vibe.

Step-by-Step Instructions

1. Brown the beef: In a large heavy pot over medium heat, add the ground beef and cook until no longer pink, breaking it into small pieces. Drain excess fat if necessary.
2. Sauté aromatics: Add the butter to the pot, then stir in the diced onion and cook 3 to 4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.
3. Add potatoes and broth: Add diced potatoes, browned beef back to the pot if removed, and pour in beef broth. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
4. Make the roux: While potatoes cook, in a small saucepan melt 2 tablespoons butter, whisk in 2 tablespoons flour, and cook 1 to 2 minutes. Slowly whisk in 1 cup heavy cream until smooth. Bring to a low simmer to thicken slightly.
5. Combine and melt cheese: Stir the cream roux into the soup pot, then gradually add shredded cheddar, stirring constantly until melted and smooth. If the soup is too thick, add more broth or milk to reach desired consistency.
6. Season and finish: Add Worcestershire sauce if using, and season with salt and pepper to taste. Heat gently but do not boil aggressively after adding cheese to prevent separation.
7. Serve with toppings: Ladle into bowls and offer toppings like bacon, green onions, extra cheese, or a dollop of sour cream.

Pro Tips for Perfect Cheesy Beef & Potato Soup

• Use freshly shredded cheese, not pre shredded, for a silkier melt.
• Cut potatoes into even sized cubes so they cook uniformly.
• Avoid high heat after cheese addition to prevent grainy texture.
• If you want thicker soup, simmer uncovered for 10 extra minutes or add a bit more roux.
• For creamier results, swap half the broth for whole milk and add more cheese.
• Brown the beef well for better depth of flavor; the fond on the pan adds character.
• Taste and adjust salt only at the end, since cheese and broth can add sodium.
• For faster weeknight prep, use leftover roasted potatoes or quick boil diced potatoes in salted water for 6 to 8 minutes before adding.

Common Mistakes and Troubleshooting

• Cheese separates or becomes grainy: heat too high after adding cheese, or cheese added too quickly. Fix by lowering heat and whisking in a small splash of cream.
• Potatoes undercooked: cut pieces too large or did not simmer long enough. Fix by cooking until fork tender or parboiling before adding.
• Soup too thin: simmer uncovered to reduce, or whisk in an extra tablespoon of roux.
• Too salty: add unsalted shredded potatoes or a peeled potato chunk and simmer to absorb some salt, or add more broth and a splash of milk.

Variations to Try

• Slow cooker version: brown beef and sauté aromatics, then add all ingredients except cheese and cream to slow cooker, cook 4 hours on low, stir in cream and cheese at end.
• Vegetarian twist: replace beef with seasoned crumbled tempeh or cooked lentils, use vegetable broth, and add a splash of soy sauce for savory depth.
• Gluten free: thicken with cornstarch or tapioca instead of flour.
• Loaded baked potato style: top with steamed broccoli and a sprinkle of chives.
• Cheeseburger style: add diced pickles and a drizzle of ketchup and mustard at serving time for a fun twist.

Storage and Make-Ahead Instructions

• Refrigerator: cool to room temperature, store in an airtight container for 3 to 4 days. Reheat gently on the stove, adding a splash of broth if needed.
• Freezer: freeze in portions without the cream and cheese for up to 3 months. Thaw overnight, reheat, then whisk in cream and shredded cheese at the end for best texture.
• Make ahead: prepare soup through step 3, cool, refrigerate, then finish with roux, cream, and cheese within 48 hours.

Frequently Asked Questions (FAQs)

Q: Can I use leftover mashed potatoes?
A: Yes, add mashed potatoes to the pot and reduce additional thickener. You may need less cream.

Q: What cheese melts best?
A: Sharp cheddar melts beautifully. For extra creaminess add a small amount of Velveeta or fontina. Freshly shredded cheese gives the best texture.

Q: Can I make this low calorie?
A: Use lean ground turkey or extra lean beef, swap heavy cream for low fat milk thickened with a cornstarch slurry, and reduce cheese. See adaptations below.

Nutrition or Dietary Adaptations

• Low calorie: use lean ground turkey, low fat milk, and reduce cheese to 1 cup.
• Vegan: use plant based ground beef substitute, full fat coconut milk or cashew cream, and dairy free cheese alternatives.
• Nut free: this recipe is naturally nut free unless you use nut based milk alternatives.

Equipment Recommendations

• Large heavy pot or Dutch oven, 6 quart recommended.
• Sharp chef knife and cutting board.
• Box grater for shredding cheese.
• Whisk for the roux.
• Ladle for serving.

Serving Suggestions

• Serve with crusty bread, garlic knots, or a fresh green salad for a balanced meal.
• Offer a topping bar for gatherings: bacon, green onions, extra cheese, sour cream, and pickles.
• Make small portions as party soup shooters with mini grilled cheese croutons on top.

Conclusion

Cheesy Beef & Potato Soup is the ultimate comfort bowl that is as flexible as it is delicious. It is easy to make, crowd friendly, and ready to adapt to your tastes. Try it this week, and if you loved it, share a photo or a comment below to tell me how you topped it. Happy cooking and enjoy every spoonful.