There’s something downright magical about a pot of Hearty Cheesy Ground Beef Soup simmering away on the stove. Maybe it’s the way the smell of garlic and onion wraps around you like your favorite blanket, or maybe it’s the melted cheddar cheese doing all the heavy lifting (because let’s be honest—cheese fixes almost everything).
As a Texas mom of three, I’ve spent countless evenings trying to make something that everyone—yes, even the picky one—will actually eat. This hearty, cheesy ground beef soup is my secret weapon. It’s comforting, filling, and comes together with simple, wholesome ingredients that never fail to bring everyone to the table without complaints.
Table of Contents
Why You’ll Love This Hearty Cheesy Ground Beef Soup
- Quick and easy: Perfect for busy weeknights when you need dinner on the table fast.
- Family-approved: Creamy, cheesy, and flavorful enough to win over even the fussiest eaters.
- One-pot wonder: Less cleanup, more time to enjoy your evening (or finally finish that laundry).
- Cozy comfort food: The kind that makes your kitchen smell like home.
What Does Hearty Cheesy Ground Beef Soup Taste Like?
Imagine the heartiness of a classic cheeseburger and the creamy comfort of loaded potato soup had a delicious little love child. It’s rich, savory, and full of velvety cheese flavor with bits of tender beef and soft veggies in every bite. Pair it with a slice of crusty bread and you’ve got yourself the ultimate bowl of comfort.
Ingredients You’ll Need for Hearty Cheesy Ground Beef Soup
Every great bowl of Hearty Cheesy Ground Beef Soup starts with fresh, simple ingredients that come together to create that creamy, savory magic we all crave on chilly evenings. Below, I’ve broken down each ingredient with a few friendly tips and notes so you can make this soup taste like it came straight from a cozy countryside kitchen.
- 1 lb Ground Beef: This is the heart of your Hearty Cheesy Ground Beef Soup—literally! I recommend using lean ground beef (about 85/15) so you get plenty of flavor without too much grease. If you’d like a lighter version, you can substitute ground turkey or chicken, similar to what I use in my Crockpot Vegetable Beef Soup for a leaner protein option.
- 1 Medium Onion, Finely Chopped; A sweet yellow onion works best here. When sautéed with garlic, it builds that rich base of flavor that makes this soup so satisfying. If you love a deeper, slightly caramelized flavor, cook it for a few extra minutes before adding the garlic.
- 2 Cloves Garlic, Minced: Because what’s comfort food without a touch of garlic? It adds that unmistakable aroma and depth to the broth. Feel free to add an extra clove if you’re like me and believe there’s no such thing as too much garlic.
- 4 Cups Beef Broth: This forms the liquid foundation of your Hearty Cheesy Ground Beef Soup. Opt for a high-quality, low-sodium beef broth so you can control the saltiness. Homemade broth is always best if you have it on hand—it gives the soup that homemade “Sunday supper” flavor that store-bought versions just can’t match.
- 2 Cups Potatoes, Peeled and Diced: Potatoes add that comforting, starchy body that thickens the soup naturally as it simmers. Russet or Yukon Gold potatoes are perfect because they’re tender and slightly buttery once cooked.
- 1 Cup Carrots, Sliced: Carrots bring a touch of sweetness and color to the pot. I love using freshly peeled carrots because they hold up beautifully during simmering and add a little crunch to each spoonful.
- 1 Cup Celery, Chopped: Celery adds a gentle earthy flavor that balances the richness of the cheese and cream. It’s also one of those old-fashioned soup staples that makes your kitchen smell like Grandma’s house.
- 2 Cups Shredded Cheddar Cheese: Here’s where the cheesy magic happens! Always use freshly shredded cheddar—skip the pre-packaged kind if possible since it contains anti-caking agents that prevent smooth melting. Sharp cheddar gives a bold, tangy taste, while mild cheddar keeps things creamy and mellow. A mix of both can be heavenly.
- 1 Cup Heavy Cream: This transforms your Hearty Cheesy Ground Beef Soup into a luxuriously creamy delight. It smooths out the cheese and gives that luscious, restaurant-style texture. For a lighter take, you can substitute with half-and-half or even whole milk.
- 1 Tablespoon Worcestershire Sauce: This ingredient might seem small, but it’s mighty—it deepens the soup’s flavor with a hint of umami. If you prefer a halal-friendly version, use soy sauce with a dash of apple cider vinegar for a similar tangy balance.
- 1 Teaspoon Salt + 1 Teaspoon Black Pepper: Keep these classic seasonings simple. I always start with a teaspoon of each, then adjust toward the end after tasting. Remember—cheddar cheese and broth already contain salt, so it’s best to season gradually.
- 1 Tablespoon Olive Oil: Use this to sauté your beef and vegetables at the start. Olive oil adds a subtle fruitiness that ties the flavors together. It’s one of those pantry staples that makes every recipe taste a bit more “homemade.”
- 2 Tablespoons All-Purpose Flour: Flour helps thicken your soup naturally. When you sprinkle it over the browned beef and onions, it creates a gentle roux that blends perfectly with the broth, resulting in that silky, spoon-coating texture we all adore.
- 1 Teaspoon Paprika: This adds a beautiful color and a touch of smoky warmth. If you enjoy a bit of heat, swap half for smoked paprika or add a pinch of cayenne pepper to wake things up.
- 1 Tablespoon Fresh Parsley, Chopped (for Garnish): Fresh parsley isn’t just decoration—it brightens the bowl and gives a refreshing finish that balances the richness of the cheese and cream.
How to Make Hearty Cheesy Ground Beef Soup
There’s something so satisfying about cooking this Hearty Cheesy Ground Beef Soup—from the first sizzle of onions in olive oil to the moment that gooey cheddar melts into a creamy dream.
Follow these easy steps, and you’ll have a pot of comfort ready to serve in under an hour.
Step 1: Brown the Ground Beef and Build the Base
Start by heating 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
Add 1 pound of ground beef, breaking it apart with a wooden spoon as it cooks. You’ll want to stir occasionally until it’s evenly browned and no pink remains—about 6–8 minutes.
- Pro Tip: If you’re using a fattier beef blend, drain off the excess grease once it’s browned. Leaving just a touch of fat behind helps carry flavor through the soup.
- You can also swap in ground turkey or chicken for a lighter take, like I do in my Slow Cooker Chicken Fajita Soup—it’s equally delicious and great for meal prep.
Once your beef is browned, don’t rush to add the next ingredients just yet. Letting the meat sizzle for an extra minute deepens that savory “umami” flavor that forms the base of your Hearty Cheesy Ground Beef Soup.
Step 2: Sauté the Aromatics
Add 1 finely chopped onion and 2 cloves of minced garlic directly into the pot with the cooked beef. Stir well and sauté until the onion turns soft, fragrant, and slightly golden—about 3–4 minutes.
That smell? That’s pure happiness. This is where the comforting aroma that fills your kitchen begins, and it only gets better from here.
Step 3: Add the Flour for Thickness
Sprinkle 2 tablespoons of all-purpose flour evenly over the beef mixture and stir well to coat everything. This simple step creates a light roux—a thickening base that helps the soup achieve that creamy, velvety texture we all love.
Keep stirring for about 1 minute to cook off the raw flour taste. It’ll look a bit pasty, but don’t worry—this will smooth out beautifully once you add the broth.
Step 4: Add the Broth and Vegetables
Slowly pour in 4 cups of beef broth, stirring constantly to dissolve the flour mixture.
Then, toss in your chopped 2 cups of potatoes, 1 cup of carrots, and 1 cup of celery.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 15–20 minutes, or until the vegetables are fork-tender.
- Pro Tip: Don’t overcook your veggies here. You want them tender but not mushy—especially the potatoes, which help give your Hearty Cheesy Ground Beef Soup its body.
- For an extra nutritional boost, feel free to add a handful of spinach or corn during the last few minutes of simmering.
If you’ve got a busy day, this stage is where you can transition the recipe to a slow cooker (see my Crockpot Vegetable Beef Soup for timing and inspiration).
Step 5: Season and Stir in Flavor
Once your vegetables are tender, stir in the 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika.
This is where the magic happens—each spoonful gets layered with smoky, tangy depth. Give it a taste and adjust the seasoning if needed. If your broth is store-bought, you might find you need a bit less salt.
Step 6: Melt the Cheese Slowly
Lower the heat to medium-low. Now comes the best part—cheese time!
Gradually add your 2 cups of shredded cheddar cheese, one handful at a time, stirring continuously until each addition melts completely before adding the next.
This step requires patience (and maybe a little dance in the kitchen). You’ll notice the soup transforming into a rich, creamy masterpiece right before your eyes.
- Pro Tip: Use freshly shredded cheese—it melts smoother and avoids that grainy texture that pre-shredded cheese can cause.
- Want to get fancy? Try mixing half sharp cheddar and half Colby Jack for extra creaminess.
Step 7: Add the Creamy Finish
Once the cheese has melted fully, pour in 1 cup of heavy cream. Stir slowly and gently until everything is silky and well combined.
Simmer uncovered for another 5 minutes to let all the flavors come together. The broth will thicken slightly and take on that gorgeous golden color we all love in Hearty Cheesy Ground Beef Soup.
Step 8: Garnish and Serve
Turn off the heat and sprinkle in 1 tablespoon of fresh chopped parsley. This adds a pop of color and a hint of freshness that balances the soup’s creamy richness.
Ladle the soup into warm bowls and serve it alongside a slice of crusty bread or a buttery biscuit. If you’re feeling indulgent, a sprinkle of extra cheese on top never hurts!
Step 9: Storing and Reheating Tips
- Let your soup cool completely before transferring it to airtight containers.
- Refrigerate for up to 3 days, or freeze for up to 2 months.
- When reheating, warm it gently on the stovetop over low heat. Add a splash of milk or broth to bring it back to that perfect consistency.
If you love make-ahead meals like this one, you’ll enjoy my Slow Cooker Lemon Chicken Rice Soup—it’s another cozy, family-favorite option that reheats beautifully.
Tips and Tricks for the Perfect Cheesy Ground Beef Soup
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Don’t rush the simmer: Give the veggies time to soften and release their natural sweetness—it’s worth it.
- Make it lighter: Swap heavy cream for half-and-half or evaporated milk.
- Add-ins: Corn, mushrooms, or even a pinch of cayenne pepper can add extra flavor.
- Storage: Store leftovers in an airtight container for up to 3 days. It reheats beautifully on the stove or microwave.
A Little Story from My Kitchen
The first time I made this soup, it was a rainy Friday evening in Texas—one of those days when the sky just refuses to cheer up. My youngest, who usually avoids “anything with vegetables,” ended up asking for seconds. That’s when I knew this recipe was a keeper. Since then, it’s become our family’s go-to comfort meal whenever life feels a little too busy (or the weather too gloomy).
Storing Your Hearty Cheesy Ground Beef Soup
Let it cool completely before transferring to containers. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently on the stove, stirring occasionally. If it thickens too much after storing, add a splash of milk or broth to loosen it back up.
FAQs
Can I use ground turkey instead of beef?
Absolutely! It’s a great leaner option and still tastes fantastic.
What kind of cheese works best?
Sharp cheddar gives the richest flavor, but mild cheddar or even Colby Jack will do the trick.
Can I make this in a slow cooker?
Yes—brown your beef and onions first, then transfer everything except cheese and cream to the slow cooker. Cook on low for 6 hours, add cheese and cream in the last 30 minutes.
Conclusion
When you’re craving something warm, creamy, and comforting, this Hearty Cheesy Ground Beef Soup is just the ticket. It’s the kind of meal that fills your belly and soothes your spirit—without demanding hours in the kitchen.
If you love this soup, you’ll probably enjoy my other cozy recipes like Crockpot Vegetable Beef Soup or Cheesy Beef and Potato Soup Recipe.
So grab that ladle and make yourself a pot—you deserve it.
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
Hearty Cheesy Ground Beef Soup – Easy, Delicious & Filling
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: Serves 4–6
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This soul-soothing soup blends tender ground beef, savory vegetables, and gooey cheddar cheese into a deliciously creamy delight that warms your heart.
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
Instructions
1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat.
2. Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
3. Sprinkle the flour over the meat mixture and stir well to coat.
4. Pour in the beef broth, stirring constantly until the soup begins to thicken slightly.
5. Add the diced potatoes, carrots, and celery to the pot. Bring to a boil, then reduce heat to a simmer and cover. Cook for 15–20 minutes until the vegetables are tender.
6. Stir in the Worcestershire sauce, salt, pepper, and paprika. Adjust seasoning to taste.
7. Add the shredded cheddar cheese a handful at a time, stirring continuously until melted and smooth.
8. Slowly pour in the heavy cream, stirring until well combined and the soup is creamy.
9. Continue to simmer for an additional 5 minutes, allowing all flavors to meld together.
10. Serve hot, garnished with chopped fresh parsley for a burst of color and freshness.
Notes
This soup can be served with crusty bread for a hearty meal.
Feel free to substitute ground turkey or chicken for a lighter version.
For added spice, a pinch of cayenne pepper can be incorporated.
Leftovers can be stored in the refrigerator for up to 3 days.
This is a versatile dish; add mushrooms or corn for additional texture and flavor.
