A steaming bowl of Cheesy Beef & Potato Soup is everything you want on a chilly evening: comforting, hearty, and unbelievably satisfying. This recipe blends tender potatoes, savory ground beef, and a velvety cheese base for a bowl that feels like your favorite casserole — but in soup form. Even better? It cooks low and slow, so all the flavors melt together into one creamy, crave-worthy dish.
Whether you’re craving cheesy beef stew vibes, looking for easy cheesy soup recipes, or simply need delicious dinner ideas using potatoes, this recipe checks every box. It’s also perfect for families — comforting enough for picky eaters, filling enough for hungry teens, and budget-friendly.
Why You’ll Love This Cheesy Beef & Potato Soup
Ultra-creamy — without being heavy or complicated
Flexible — add vegetables, swap cheeses, or use the crockpot
Affordable pantry staples — ground beef, potatoes, broth, and cheese
Perfect for meal prep — reheats well for lunch or leftovers
Comforting and familiar — like cheeseburger soup meets potato chowder
This recipe is the cozy answer for nights when you want something simple — but still special.
Roadmap: From Pot to Bowl
Here’s a quick “big picture” roadmap so you know what’s coming:
Brown the beef — build flavor right from the start.
Sauté aromatics — onion and garlic create depth.
Add potatoes + broth — simmer until fork-tender.
Create the cheesy base — stir in dairy and cheese slowly.
Thicken + season — adjust until silky and savory.
Serve — top with scallions, bacon bits, or extra cheese.
Stick to these steps and you’ll have a rich, restaurant-style bowl every time.
Tips for the Best Texture
Dice potatoes evenly so they cook at the same rate.
Add cheese gradually to prevent clumping.
If using a slow cooker, brown the beef first — it adds deep flavor.
Want thicker soup? Mash a few potatoes right in the pot.
Prefer lighter? Swap half the cheese for evaporated milk.
And yes — you can totally make this a “dinner no cheese” version. Simply skip the cheese and finish with a splash of cream for a cozy, potato-forward soup.
Variations & Substitutions
Beef Potato Soup Crockpot: Cook on LOW for 6–7 hours. Add cheese at the end.
Vegetable Boost: Stir in peas, corn, or carrots during the last 15 minutes.
Different Potato Soup Recipes: Try Yukon Golds for buttery texture or russets for extra creaminess.
Lower-Dairy Option: Use half-and-half instead of heavy cream.
Extra Hearty: Add cooked pasta or rice before serving.
This soup is designed to bend to what you already have in your kitchen — and that’s part of its charm.
How to Serve
Serve with crusty bread, garlic toast, or a crisp green salad. Add a sprinkle of chives or bacon crumbles for a finishing touch that makes each bowl feel restaurant-ready.
Leftovers keep well up to 3–4 days in the fridge. Warm gently and add a splash of milk or broth as needed — creamy soups always thicken in the fridge.
Can I make it without cheese?
Yes! Skip the cheese and finish with cream or herbs. It becomes a simple, hearty potato soup.
Can I use turkey or chicken instead of beef?
Absolutely — keep the seasoning generous.
Can I make it dairy-free?
Use unsweetened oat or cashew milk and leave out the cheese. It’s still delicious.
✨ Final Takeaway
Cheesy Beef & Potato Soup brings that “cozy night in” feeling with very little effort. It’s flavorful, family-friendly, and adaptable whether you cook on the stove or in the slow cooker. Save this one — it’s the kind of recipe that quietly becomes a household classic.
Cheesy Beef & Potato Soup
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil or butter
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tbsp flour
- 4 cups beef broth
- 3 cups diced potatoes ½-inch cubes
- 1 cup milk or half-and-half
- 2 cups shredded cheddar cheese
- ½ tsp smoked paprika
- 1 tsp salt or to taste
- ½ tsp pepper
- 2 tbsp sour cream optional
- Fresh parsley or chives for garnish
Instructions
- Heat oil in a large pot. Brown ground beef, breaking it apart; drain excess fat.
- Add onion; cook 3–4 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle flour over beef and stir. Cook 1 minute.
- Add broth, potatoes, paprika, salt, and pepper. Simmer 18–22 minutes, until potatoes are tender.
- Reduce heat to low. Stir in milk, then gradually add cheese until melted and smooth.
- Stir in sour cream (optional), taste, and adjust seasoning.
- Serve hot, garnished with herbs.
