Warm, hearty, and irresistibly cheesy, this Cheesy Beef and Potato Soup is the ultimate comfort food for cold evenings, busy weeknights, or family dinners. Combining tender potatoes, savory ground beef, and rich, melty cheddar, this soup is a one-pot wonder that satisfies both kids and adults alike.
Perfect for easy dinner ideas, family comfort food, or budget-friendly meals, this soup brings together simple ingredients to create a rich, creamy, and flavorful dish. Each spoonful delivers a comforting balance of creamy cheese, hearty beef, and tender potatoes, making it a go-to recipe for quick weeknight recipes or meal prep dinners.
Whether you serve it as a main course or alongside crusty bread, this Cheesy Beef and Potato Soup promises a warm, satisfying meal that everyone will love.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknight dinners.
- Family-Friendly Comfort Food: Cheesy, savory, and filling—perfect for kids and adults.
- One-Pot Wonder: Minimal cleanup and simple prep make this an ideal easy dinner recipe.
- Budget-Friendly Ingredients: Uses pantry staples like ground beef, potatoes, and cheese.
- Customizable Flavors: Add spices, vegetables, or alternative cheeses to suit your taste.
- Meal Prep Friendly: Keeps well in the fridge and reheats beautifully for lunch or dinner prep.
Ingredient Breakdown
Every ingredient in this Cheesy Beef and Potato Soup plays a role in creating a rich, flavorful, and satisfying bowl of comfort food:
Ground Beef (1 lb) – The base of the soup. Using an 80/20 lean-to-fat ratio ensures juicy, flavorful beef without making the soup greasy.
Potatoes (2 cups, diced) – Provide substance and a creamy texture once simmered. Yukon Gold or Russet potatoes work best for a slightly thicker, hearty soup.
Onion (1, chopped) – Adds natural sweetness and depth of flavor that complements the beef.
Beef Broth (2 cups) – Creates a savory, umami-rich base. Low-sodium broth is recommended for better control over saltiness.
Shredded Cheddar Cheese (1 cup) – Melts into the soup for a rich, creamy texture and sharp flavor. Choose good-quality cheddar for the best results.
Milk (1 cup) – Adds creaminess and helps create a velvety consistency without being too heavy.
Butter (1 tbsp) – Adds richness and rounds out the flavors.
Salt and Pepper – Basic seasonings to taste.
Optional Spices: Garlic powder or paprika can enhance the soup’s flavor and give it a slight kick.
This combination makes the soup hearty, creamy, and full of flavor while keeping it simple enough for quick family meals or budget-friendly cooking.
Pro Tips
- Use Good-Quality Cheese: Freshly shredded cheddar melts better and gives a creamier texture than pre-shredded cheese.
- Avoid Overcooking Potatoes: Dice evenly to ensure they cook at the same rate and maintain some texture.
- Adjust Thickness: For a thicker soup, mash some potatoes slightly while cooking; for a thinner soup, add extra broth or milk.
- Flavor Boost: Add a teaspoon of Worcestershire sauce or a pinch of smoked paprika for depth.
- Fresh Herbs: Sprinkle fresh parsley or chives before serving for color and extra flavor.
These easy meal prep hacks ensure your soup is creamy, flavorful, and restaurant-quality every time.
Ingredient Swaps and Variations
- Low-Carb Version: Replace potatoes with cauliflower florets or turnips.
- Gluten-Free: This recipe is naturally gluten-free if using cornstarch or potato thickening instead of flour.
- Extra Vegetables: Add diced carrots, celery, or bell peppers to increase nutrition and color.
- Spicy Option: Add red pepper flakes or a dash of hot sauce for a mild kick.
- Cheese Alternatives: Swap cheddar for Colby, Monterey Jack, or even smoked gouda for a different flavor profile.
These swaps make the soup adaptable for healthy weeknight dinners, kid-friendly meals, or budget-conscious recipes.
Serving Suggestions
Serve this Cheesy Beef and Potato Soup in bowls with these options:
- With Crusty Bread: Perfect for dipping and soaking up the cheesy broth.
- Side Salad: A crisp green salad balances the richness of the soup.
- Toppings: Garnish with shredded cheese, crumbled bacon, or chopped green onions for added flavor.
- Family Meals: Great as a standalone dish or paired with a simple side of garlic breadsticks.
This soup works well for cozy weeknight dinners, meal prep lunches, or family gatherings.
Make Ahead + Storage Tips
To Make Ahead: Prepare the soup up to the simmering stage, then refrigerate for up to 24 hours. Reheat gently on the stove and add cheese just before serving.
To Store Leftovers: Keep in an airtight container in the fridge for 2–3 days. Reheat on the stove, adding a splash of milk or broth to restore creaminess.
To Freeze: Freeze the soup before adding milk and cheese. Thaw overnight in the refrigerator, then reheat and stir in cheese and milk for best results.
Reheating Tips: Stir occasionally while reheating to ensure the cheese melts evenly and the soup remains creamy.
Cultural Notes
Cheesy potato and beef soups have roots in traditional American comfort food, often served during the colder months for their warming qualities. This recipe modernizes the classic with a creamy, cheesy twist that appeals to contemporary families seeking quick, hearty weeknight meals.
Frequently Asked Questions (FAQ)
1. Can I use pre-cooked or leftover beef?
Yes! Add cooked beef to the pot with potatoes and broth; simmer until heated through.
2. Can I make this soup vegetarian?
Replace beef with plant-based crumbles or beans and use vegetable broth instead of beef broth.
3. Can I make it gluten-free?
Yes, ensure all seasonings and broths are gluten-free. No flour is needed in this basic recipe.
4. How can I make it creamier?
Add an extra half cup of milk or cream, or mash a few potatoes in the pot to thicken the soup naturally.
5. How long does it keep in the fridge?
Stored in an airtight container, it lasts 2–3 days. For longer storage, freeze before adding milk and cheese.
Cheesy Beef and Potato Soup
Ingredients
Equipment
Method
- In a large pot, brown the ground beef over medium heat. Drain excess fat to keep the soup from being greasy.
- Add the chopped onion and diced potatoes to the pot. Cook for about 5 minutes until the onion becomes translucent and the potatoes start to soften slightly.
- Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the butter, milk, and shredded cheddar cheese until the cheese melts and the soup is creamy. Season with salt and pepper to taste, adding optional spices like garlic powder or paprika for an extra kick if desired. Serve hot and enjoy!
