Ultimate Cheesy Beef and Potato Soup for a Cozy Feast

Name: Ultimate Cheesy Beef and Potato Soup for a Cozy Feast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 4 cups diced potatoes; 1 onion, chopped; 2 cloves garlic, minced; 4 cups beef broth; 1 cup shredded cheddar cheese; 1/2 cup milk; 1 tbsp butter; 1 tsp salt; 1/2 tsp black pepper

Author: lia

Published: September 22, 2025

Updated: September 23, 2025

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You know those days when the wind howls outside and all you want is something warm, hearty, and downright comforting? That’s when my Cheesy Beef and Potato Soup comes to the rescue. It’s the kind of meal that hugs you from the inside—tender beef, creamy potatoes, and a rich, cheesy broth that just melts together. I first made this on a freezing winter night when my family was begging for something to warm their bones, and now it’s our go-to when the weather turns chilly. Best part? It’s ridiculously easy to throw together, but tastes like you spent hours in the kitchen. Trust me, one bowl and you’ll be hooked.

Why You’ll Love This Cheesy Beef and Potato Soup

This soup isn’t just food—it’s pure comfort in a bowl! Here’s why it’ll become your new favorite:

Hearty and satisfying: Tender beef, soft potatoes, and melty cheese make it a meal that sticks to your ribs.
Easy one-pot wonder: Brown, simmer, stir—done! No fancy techniques, just good, simple cooking.
Rich, cozy flavors: The beef broth and sharp cheddar create a deep, savory taste that’s downright addictive.
Perfect for leftovers: Tastes even better the next day (if it lasts that long!).

Ingredients for Cheesy Beef and Potato Soup

Here’s everything you’ll need for this cozy, cheese-loaded masterpiece—all simple stuff you probably have already! I like to group my ingredients on the counter before starting so I don’t forget anything mid-cooking (trust me, it happens).

For the meat: 1 lb ground beef (I use 80/20 for best flavor)
Veggie base: 4 cups diced potatoes (peeled if you like), 1 chopped onion, 2 minced garlic cloves
Liquids: 4 cups beef broth, ½ cup milk (whole milk makes it extra creamy)
Cheese magic: 1 cup shredded sharp cheddar (pre-shredded works in a pinch, but fresh tastes better!)
Flavor boosters: 1 tbsp butter, 1 tsp salt, ½ tsp black pepper

That’s it! Now let’s turn these simple ingredients into something magical.

How to Make Cheesy Beef and Potato Soup

Alright, let’s get cooking! This soup comes together in one pot (less dishes—hooray!) with just a few simple steps. I’ve made this so many times I could probably do it blindfolded, but don’t worry—I’ll walk you through each part so yours turns out perfect too.

Cooking the Beef and Aromatics

First, grab your favorite soup pot and heat it over medium heat. Toss in the ground beef and let it brown, breaking it up with your spoon—you want little crumbles, not big chunks. Once the beef’s no longer pink (about 5 minutes), add the chopped onion and minced garlic. Ahhh, that smell! Let them cook together until the onions turn soft and translucent, about 3 more minutes. This step builds the foundation of flavor, so don’t rush it!

Simmering the Potatoes

Now, stir in those diced potatoes and pour in the beef broth. Crank the heat up to bring everything to a gentle boil, then immediately reduce it to a simmer. This is where the magic happens—let it bubble away for about 15 minutes, or until the potatoes are fork-tender. You’ll know they’re ready when they practically melt in your mouth.

Adding Creaminess and Cheese

Time for the good stuff! Turn the heat to low and stir in the milk and butter—this makes the broth luxuriously creamy. Now, off the heat, sprinkle in the shredded cheese a handful at a time, stirring until it’s all melted and dreamy. (Pro tip: Removing the pot from the burner prevents the cheese from getting stringy or grainy.) Taste and adjust the salt and pepper if needed—then dig in!

Tips for the Best Cheesy Beef and Potato Soup

Want to take your soup from good to knock-your-socks-off amazing? Here are my tried-and-true tricks:

Sharp cheddar is key: Skip the mild stuff—the sharper the cheese, the bolder the flavor. (I sometimes mix in a little pepper jack for a spicy kick!)
Broth too thick? Add a splash more beef broth or milk. Too thin? Let it simmer uncovered for a few extra minutes.
Don’t skimp on garnishes: A handful of extra shredded cheese on top makes it Instagram-worthy—and even cheesier!

Little tweaks make a huge difference—trust me!

Variations for Cheesy Beef and Potato Soup

This soup is crazy adaptable—swap ingredients based on what’s in your fridge or your mood! Here are my favorite twists:

Meat lovers: Try ground turkey instead of beef, or add crumbled bacon for extra smokiness.
Veggie boost: Toss in diced carrots or celery when sautéing onions, or swap regular potatoes for sweet potatoes.
Cheese swap: Experiment with Gouda, Monterey Jack, or even a sprinkle of Parmesan!

The beauty? It’s always cozy, no matter how you tweak it.

Serving Suggestions for Cheesy Beef and Potato Soup

This soup shines all on its own, but if you want to take it to the next level, try serving it with a hunk of warm, crusty bread for dunking—it’s downright heavenly! For a lighter meal, pair it with a simple green salad. Leftovers? Reheat gently on the stove (low and slow!) to keep that cheese perfectly smooth. Microwaving can make it grainy, and nobody wants that!

Nutritional Information for Cheesy Beef and Potato Soup

Each hearty serving (about 1⅓ cups) clocks in at roughly 350 calories, with 20g protein to keep you full. Remember, these are estimates—actual values vary based on your exact ingredients and portion sizes. (But let’s be honest—it’s worth every bite!)

Common Questions About Cheesy Beef and Potato Soup

Got questions? I’ve got answers! Here’s what people ask me most about this cozy soup:

Can I freeze it? Sadly, no—the dairy tends to separate when thawed, leaving you with a grainy texture. It’s best enjoyed fresh or stored in the fridge.
What can I substitute for milk? Heavy cream works beautifully for extra richness, or try half-and-half if you want something lighter.
How long does it keep? Store it airtight in the fridge for up to 3 days. Just reheat gently on the stove to keep that velvety cheese texture!

See? Nothing tricky—just good, cheesy comfort!

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