40-Minute Cheesy Beef and Potato Soup: Ultimate Comfort Bowl

There’s something magical about a steaming bowl of cheesy beef and potato soup on a chilly evening. It’s the kind of meal that wraps you in warmth from the first spoonful – tender beef, creamy potatoes, and that glorious melted cheese pulling everything together. I first made this recipe during a snowstorm when all I had was ground beef, potatoes, and some cheese in the fridge. My kids went crazy for it, and now it’s our go-to comfort food. Whether you’re feeding a crowd or just need a cozy night in, this soup delivers big flavor with minimal fuss. Trust me, once you try it, you’ll understand why it’s become my most requested recipe!

Why You’ll Love This Cheesy Beef and Potato Soup

This soup isn’t just good—it’s the kind of meal that makes you want to lick the bowl clean. Here’s why it’s become my family’s favorite:

• Comfort in every bite: That creamy, cheesy broth with tender beef and potatoes is pure hug-in-a-bowl material.
• Weeknight lifesaver: From chopping to serving, you’re only 40 minutes away from dinner—less time than waiting for pizza delivery!
• Kid-approved magic: Even my picky eater asks for seconds when this cheesy beef and potato soup is on the table.
• Customize it your way: Throw in extra veggies, swap the cheese, or kick up the heat—it’s foolproof no matter how you tweak it.

The best part? Leftovers taste even better the next day (if you’re lucky enough to have any).

Ingredients for Cheesy Beef and Potato Soup

Here’s everything you’ll need to make this cozy, satisfying soup – and trust me, measuring matters when you want that perfect balance of flavors!

• 1 lb ground beef (85% lean works great) – The star protein that gives our soup its hearty base
• 4 cups (about 3 medium) peeled and diced potatoes – Cut them into ½-inch cubes so they cook evenly
• 1 medium yellow onion, finely chopped – The flavor foundation that sweetens as it cooks
• 2 cloves garlic, minced – Fresh is best for that aromatic punch
• 4 cups beef broth – Use low-sodium if you’re watching salt
• 1 cup (4 oz) freshly shredded sharp cheddar – Pre-shredded won’t melt as creamy!
• ½ cup heavy cream – Makes the broth luxuriously smooth
• 1 tbsp olive oil – For sautéing all those good flavors
• 1 tsp kosher salt + ½ tsp black pepper – Season to taste at the end

Pro tip: Have all your ingredients prepped before starting – this soup comes together fast once you begin cooking!

How to Make Cheesy Beef and Potato Soup

Alright, let’s get cooking! This cheesy beef and potato soup comes together in just a few simple steps, but I’ll walk you through each one to make sure you get that perfect, creamy result every time.

Browning the beef for maximum flavor

First, grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and heat that tablespoon of olive oil over medium heat. When it shimmers, add your ground beef. Here’s my secret – don’t stir it right away! Let it get a nice brown crust on one side before breaking it up. That caramelization equals big flavor. Cook until no pink remains, about 5-7 minutes, then drain most of the fat – leave just a tablespoon for cooking the veggies.

Building layers of flavor

Toss in your chopped onions and sauté until they turn translucent, about 3 minutes. Now add the garlic – but watch it carefully! Just 30 seconds is enough to release its aroma without burning. Stir in the diced potatoes and pour in the beef broth. Scrape up any browned bits from the bottom – that’s liquid gold for flavor! Bring everything to a lively boil, then immediately reduce to a gentle simmer.

The magic simmer and cheesy finish

Let it bubble away uncovered for 20 minutes – you’ll know it’s ready when the potatoes are fork-tender but not mushy. Now comes the best part! Turn the heat down low and stir in the heavy cream. Slowly sprinkle in your shredded cheese, stirring constantly until it melts into creamy perfection. Taste and adjust seasoning with salt and pepper. If it seems too thick, add a splash more broth. Too thin? Let it simmer a few extra minutes. Serve piping hot with an extra sprinkle of cheese on top – because why not?

Tips for the Best Cheesy Beef and Potato Soup

After making this soup countless times (seriously, my kids request it weekly!), I’ve picked up some tricks that take it from good to wow. First, always shred your own cheese – those pre-shredded bags contain anti-caking agents that make the texture grainy. Want super creamy results? Take the soup off heat before adding cheese – high temps can make it separate. If it gets too thick overnight (those potatoes love to drink up broth!), just stir in a splash of warm milk or broth when reheating. And here’s my secret weapon – a pinch of mustard powder amps up the cheesiness without tasting mustardy at all!

Ingredient Substitutions and Variations

One of the best things about this cheesy beef and potato soup is how easily you can tweak it to fit what you’ve got on hand or dietary needs. Out of ground beef? Ground turkey or chicken works beautifully – just add an extra tablespoon of olive oil since they’re leaner. For my vegetarian friends, swap the beef for mushrooms and use vegetable broth instead. No heavy cream? Half-and-half or even whole milk will do in a pinch (though it won’t be quite as rich).

Potato preferences? I usually use Yukon Golds for their buttery texture, but russets hold up well too – just cut them slightly larger. Cheese lovers can experiment with different blends – try half cheddar and half Monterey Jack for extra creaminess. Need to go dairy-free? Nutritional yeast gives a cheesy flavor without the dairy, and coconut cream adds that luscious thickness. The possibilities are endless!

Serving Suggestions for Cheesy Beef and Potato Soup

This soup is a meal all on its own, but I love rounding it out with a few simple sides. A crusty baguette is perfect for sopping up every last drop of that cheesy goodness – bonus points if you toast it with garlic butter! On nights when we want something lighter, I’ll pair it with a crisp green salad tossed in tangy vinaigrette to balance the richness. For my kids, I often serve it with buttery crackers or cornbread muffins for dipping. Sometimes I’ll even top bowls with crispy bacon bits or sliced green onions for extra flavor and texture. The best part? No fancy plating needed – just grab a spoon and dig in!

Storing and Reheating Cheesy Beef and Potato Soup

This soup keeps beautifully, making it perfect for meal prep! Let it cool completely before transferring to an airtight container – it’ll stay fresh in the fridge for 3-4 days. For longer storage, freeze portions in freezer-safe bags (lay flat to save space) for up to 2 months. When reheating, go low and slow on the stovetop with a splash of broth to bring back that creamy texture. Warning: microwaving can make the cheese separate – if you must, do it in 30-second bursts and stir well between each!

Cheesy Beef and Potato Soup Nutritional Information

One hearty bowl of this soup (about 1½ cups) packs around 350 calories, with 22g of protein to keep you full. You’ll get 25g of carbs (mostly from those comforting potatoes), 3g of fiber, and 20g of fat (about 10g saturated from the cheese and cream). Keep in mind – these numbers can change based on your specific ingredients, especially if you adjust the cheese or use leaner beef. It’s comfort food you can feel good about!

Frequently Asked Questions

Can I freeze cheesy beef and potato soup?
Absolutely! This soup freezes beautifully for up to 2 months. I like to portion it into freezer bags (laid flat to save space) or airtight containers. Just leave about an inch of headspace since liquids expand when frozen. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth to bring back that creamy texture.

How can I make my soup thicker?
If your soup’s too thin after adding the cheese, don’t worry! Try these tricks: Let it simmer uncovered for 5-10 more minutes to reduce. Or, mash a few potato pieces against the pot to thicken naturally. For instant results, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in – the broth will thicken as it heats.

Can I use different cheeses?
Of course! While sharp cheddar is my go-to, you can experiment with Colby Jack, Pepper Jack for heat, or even a bit of Parmesan for extra richness. Just avoid pre-shredded cheeses – they contain additives that prevent smooth melting. Always shred your own for that velvety texture we love in this soup!

Try this recipe and share your results in the comments! You can find more delicious recipes on our Pinterest page.

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