Name: Cheesy Beef and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups beef broth; 4 cups Yukon gold potatoes, peeled and cubed; 1 tsp paprika; 1 tsp kosher salt (or to taste); 1/2 tsp black pepper; 2 cups mild cheddar cheese, shredded; 1 cup heavy whipping cream; 2 tbsp cornstarch; 2 tbsp water; 2 tbsp fresh parsley, chopped (for garnish)

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Cheesy Beef and Potato Soup is my go-to when I want something warm, filling, and incredibly satisfying. With tender ground beef, soft Yukon gold potatoes, rich cheddar cheese, and a splash of heavy cream, this soup checks every comfort food box. It’s thick, creamy, and perfect for cozy nights.

Cheesy Beef and Potato Soup

Why You’ll Love This Recipe

I love how quick and easy this soup is to prepare. It comes together in under an hour and uses simple ingredients that I usually have on hand. The beef adds a hearty depth, the potatoes make it super comforting, and the cheese gives it that creamy, melty finish I crave. It’s ideal for family dinners, meal prepping, or just curling up with a bowl on a cold evening.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
yellow onion
garlic
beef broth
Yukon gold potatoes
paprika
kosher salt
black pepper
mild cheddar cheese
heavy whipping cream
cornstarch
water
parsley (for garnish)

Directions

I start by browning the ground beef and onions in a large pot over medium heat. Once the beef is fully cooked and the onions are soft, I drain off the excess grease.
I add the garlic and sauté it for about a minute until fragrant.
Then I stir in the beef broth, cubed potatoes, paprika, salt, and pepper. I bring it to a boil, reduce the heat, and let it simmer for 15–20 minutes until the potatoes are fork-tender.
Gradually, I add the shredded cheese, stirring as it melts to keep the soup smooth.
I pour in the heavy cream and stir everything together, letting it warm for 3–5 minutes.
I whisk the cornstarch and water in a small bowl to make a slurry, then slowly add it to the soup, stirring constantly. I let it simmer for 2–3 more minutes until thickened.
I garnish with chopped parsley and a sprinkle of extra cheese before serving.

Servings and timing

This recipe makes about 8 servings. It takes approximately 10 minutes to prep and 30 minutes to cook, for a total time of 40 minutes. It’s a perfect weeknight meal that doesn’t take much effort but feels special.

Variations

Switch the meat: I sometimes use ground turkey or ground chicken for a lighter version.
Try different cheeses: Sharp cheddar, Colby jack, or even Gouda add unique flavor profiles.
Add more veggies: Carrots, corn, or spinach can easily be stirred in for extra nutrition.
Spice it up: I like to add a pinch of cayenne or a few drops of hot sauce when I want more heat.
Dairy flexibility: Whole milk or half-and-half can be used instead of heavy cream, though the soup will be slightly less rich.

Storage/Reheating

Once the soup has cooled, I store it in airtight containers in the refrigerator for up to 4 days. I reheat it gently on the stovetop or in the microwave, stirring occasionally. If it gets too thick, I add a splash of milk or broth to loosen it up.

To freeze, I do so before adding the cheese and cream to prevent separation. When I’m ready to eat, I thaw and reheat the base, then stir in the dairy to finish.

FAQs

Can I make this in a slow cooker?

Yes, I brown the beef and onions first, then transfer them to the slow cooker with the potatoes, broth, garlic, and seasonings. I cook on low for 6–7 hours or high for 3–4 hours. I stir in the cheese and cream during the last 30 minutes and thicken with the slurry before serving.

Can I use a different type of potato?

I usually go for Yukon golds because they’re creamy, but russet or red potatoes work too. Sweet potatoes can be used for a twist, giving the soup a slight sweetness.

Is it necessary to use the cornstarch slurry?

Not really. I’ve made the soup without it and it’s still delicious, just not as thick. I use the slurry when I want a heartier, stick-to-the-spoon texture.

What can I use instead of cheddar cheese?

I’ve tried Colby jack, sharp cheddar, and Gouda, and all melt beautifully into the soup. Any good melting cheese that I enjoy works just fine.

Can I make this ahead of time?

Absolutely. I make it a day or two in advance, and the flavors only get better. I just reheat it gently and stir in a bit of milk or broth if it thickens too much in the fridge.

Conclusion

Cheesy Beef and Potato Soup is one of those comforting meals I never get tired of making. It’s rich, creamy, full of flavor, and incredibly satisfying. Whether I’m cooking for the family or just want leftovers for a few days, this soup delivers every time. It’s simple, adaptable, and always hits the spot.