There’s something magical about the way a big pot of Cheesy Beef and Potato Soup can bring everyone to the kitchen before you even call them. Maybe it’s the savory aroma of onions and garlic mingling with tender beef, or that moment when the cheese melts into the broth, turning it rich and velvety. Whatever it is, this soup is pure comfort food — the kind that wraps you up like your favorite blanket on a chilly evening.
As a Texas mom who’s always juggling homework, dinner, and the occasional missing sock situation, I need recipes that are quick, hearty, and family-approved. This one checks every box. It’s the kind of soup that makes you slow down for a second, breathe in the warmth, and remember why home-cooked meals just feel different.
Table of Contents
Why You’ll Love This Cheesy Beef and Potato Soup
- It’s easy and affordable — most ingredients are pantry staples.
- Ready in under an hour, making it perfect for weeknights.
- Creamy, cheesy, and downright comforting.
- Great for feeding a crowd or meal prepping for the week.
And if you love soups that make your kitchen smell like heaven, you’ll want to check out my Cozy One-Pot Ravioli Soup or Crockpot Cowboy Soup next.
What Does Cheesy Beef and Potato Soup Taste Like?
Imagine the flavor of a loaded baked potato, but in soup form — thick, savory, and a little indulgent. The ground beef adds hearty richness, while the cheddar melts into a creamy, velvety texture that coats every spoonful. There’s a hint of thyme that rounds out the flavor, giving it that homemade depth that canned soups just can’t touch.
Ingredients You’ll Need for Cheesy Beef and Potato Soup
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 4 cups)
- 4 cups beef broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tbsp olive oil
- Chopped green onions (optional, for garnish)
Tip: For extra nutrition and color, toss in diced carrots or celery — my kids don’t even notice the veggies when there’s cheese involved.
How to Make Cheesy Beef and Potato Soup
Making this Cheesy Beef And Potato Soup is as cozy and satisfying as the soup itself. It’s simple enough for a weeknight dinner but tastes like something that’s been simmering on Grandma’s stove all day. Here’s how to make it, step by step.
Step 1: Heat the pot and sauté the aromatics
Start by placing a large pot or Dutch oven on medium heat. Add 1 tablespoon of olive oil and let it warm up for about a minute — you’ll know it’s ready when it shimmers slightly.
Add your diced onion to the pot and sauté for 3 to 4 minutes, stirring often. The onions should turn translucent and release that familiar sweet aroma. This is your flavor base — it’s what gives the Cheesy Beef And Potato Soup that irresistible homemade depth.
Once the onions soften, toss in 3 minced garlic cloves. Stir and cook for another 30 seconds, just until fragrant. Don’t walk away at this point — garlic can burn quickly and turn bitter if left unattended.
Step 2: Brown the beef
Next, add 1 pound of ground beef directly into the pot. Use your wooden spoon to break up the meat into small, even crumbles as it cooks. This helps the beef brown more evenly and gives your soup a smoother texture later.
Continue cooking for 5 to 7 minutes, or until there’s no pink left. You should see little browned bits forming at the bottom of the pan — those bits are pure flavor gold. If your beef releases too much fat, drain the excess grease carefully before moving on.
Tip from my kitchen: if you love hearty, beefy soups, check out my Crockpot Vegetable Beef Soup — it’s a slow-cooked classic that’s just as satisfying as this one.
Step 3: Add the potatoes and broth
Now it’s time to build the body of your Cheesy Beef And Potato Soup. Add 4 medium diced potatoes (about 4 cups) into the pot. Stir them into the beef mixture so they get coated with all that savory flavor.
Pour in 4 cups of beef broth, then season with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried thyme. Give everything a good stir to combine.
Turn up the heat and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pot partially, and let it simmer for 15–20 minutes. This step allows the potatoes to soften and soak up the rich beef flavor. You’ll know they’re ready when a fork slides in easily.
If you want a creamier texture, you can mash a few of the cooked potatoes against the side of the pot — it thickens the soup naturally without needing flour or cream.
Step 4: Add the milk and cheese
When your potatoes are tender and the kitchen smells like heaven, it’s time for the best part — the cheese.
Reduce the heat to low (this part is important so your milk doesn’t curdle). Slowly pour in 2 cups of milk, stirring constantly. Once the milk is incorporated, sprinkle in 1 cup of shredded cheddar cheese, a little at a time. Stir until the cheese completely melts into the soup, turning it luxuriously creamy and golden.
At this point, taste and adjust the seasoning if needed. Some like it saltier, others prefer more pepper — go with your taste buds here. If your Cheesy Beef And Potato Soup feels a bit too thick, add a splash more milk or broth until it reaches your favorite consistency.
Step 5: Garnish and serve
Now the only thing left to do is enjoy your masterpiece. Ladle the Cheesy Beef And Potato Soup into warm bowls, and if you want to make it a little fancy (or just extra delicious), sprinkle chopped green onions on top.
Feeling extra indulgent? Add another pinch of shredded cheese right before serving — it melts beautifully on top for that gooey, irresistible finish.
This soup pairs perfectly with a slice of crusty bread or a side salad for balance. And if you’re in the mood for more creamy, one-pot comfort, try my Creamy Tuscan Ravioli Soup next — it’s another family favorite that brings restaurant-level comfort to your own kitchen.
Step 6: Make it your own (optional add-ins)
The beauty of this Cheesy Beef And Potato Soup is its versatility. You can easily customize it based on what’s in your fridge or what your family loves.
Try these ideas:
- Add diced carrots or celery for extra veggies.
- Stir in a handful of corn for sweetness.
- Use Monterey Jack or Colby cheese for a twist on flavor.
- For a little kick, add a pinch of smoked paprika or red pepper flakes.
Each version adds its own personality, but the creamy, cheesy comfort at the heart of the dish always stays the same.
Final Tip from Jessica
When I first made this Cheesy Beef And Potato Soup, my oldest asked if I could make it “every week forever.” That’s when I knew it was a keeper. It’s the kind of soup that makes a regular Tuesday night feel like a cozy Sunday supper.
So go ahead — grab your pot, your cheese, and a little patience. By the time the first spoonful hits the table, you’ll understand why this Cheesy Beef And Potato Soup is one of the most loved recipes in my kitchen.
Tips and Tricks for Perfect Cheesy Beef and Potato Soup
- Don’t overcook the potatoes. They should be tender but not falling apart.
- For extra creaminess, puree a cup of the soup and stir it back in.
- Use sharp cheddar for more flavor — mild cheese can get lost in the richness.
- Got leftovers? It thickens beautifully overnight — just add a little milk when reheating.
- Add-ins: Corn, peas, or even a handful of spinach work great for variety.
This recipe became a staple in my home after a particularly cold Texas night when I needed something comforting but didn’t have time for an elaborate dinner. My kids cleaned their bowls faster than I could sit down — that’s when I knew it was a keeper.
Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze for up to 3 months — thaw overnight and reheat gently on the stove or microwave.
FAQs
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works just as well — just season it a little more to boost flavor.
Can I make this soup in a slow cooker?
Yes! Brown the beef first, then add everything except the milk and cheese. Cook on low for 6 hours, stir in milk and cheese before serving.
Can I make it gluten-free?
Definitely. Just double-check that your broth and cheese are gluten-free.
Conclusion:
If you’re craving something cozy and satisfying, this Cheesy Beef and Potato Soup is the answer. It’s everything you want in comfort food — hearty, creamy, and full of flavor. Whether you’re serving it on a busy weeknight or saving it for a lazy Sunday, it’ll hit the spot every time.
And if hearty soups are your love language, don’t miss my Cheddar Broccoli Potato Soup or Crockpot Vegetable Beef Soup — they’re just as comforting!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Cheesy Beef And Potato Soup – The Ultimate Cozy Comfort
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 people
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Beef and Potato Soup is a hearty and comforting dish that combines tender ground beef, creamy potatoes, and a rich, cheesy broth. Perfect for colder days, this soup is sure to warm you up and satisfy your craving for comfort food.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 4 cups)
- 4 cups beef broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Chopped green onions (for garnish, optional)
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
2. Add the minced garlic and ground beef to the pot. Cook until the beef is browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
3. Drain excess grease from the pot, if necessary. Stir in the diced potatoes, beef broth, salt, pepper, and thyme.
4. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
5. Once the potatoes are cooked, reduce the heat to low and stir in the milk and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
6. Taste and adjust seasoning if needed. If the soup is too thick, you can add more milk or broth to reach your desired consistency.
7. Serve hot, garnished with chopped green onions if desired.
Notes
Feel free to add other vegetables such as carrots or celery for extra flavor and nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave before serving.
For a thicker soup, you can puree a portion of the soup and then mix it back in.
