A Hearty Classic – The Story Behind Cheesy Beef and Potato Soup
There’s something incredibly satisfying about a warm bowl of Cheesy Beef and Potato Soup. It’s the kind of meal that hugs you from the inside, perfect for chilly evenings or casual family dinners. I love how the savory ground beef and tender potatoes blend seamlessly with creamy cheese, creating a rich, comforting flavor that never disappoints. Making this soup reminds me of home-cooked traditions—simple ingredients elevated into something truly satisfying.
Ingredients You’ll Need for This Comforting Soup
To make this soup, you only need a handful of ingredients, but each one plays a key role in building deep, hearty flavors:
- 1 lb ground beef
- 1 small onion, diced
- 4 cups peeled and cubed Yukon gold potatoes
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 cups shredded cheddar cheese, divided
- 1 cup heavy whipping cream
- 2 tbsp cornstarch
- 2 tbsp water
- Fresh parsley, for garnish
These simple ingredients transform into a velvety, cheesy soup that’s both filling and satisfying.
Preparing the Base – Cooking the Beef and Vegetables
Start by browning the ground beef with the diced onion in a large pot over medium-high heat. Cook until the meat is fully browned and the onions are soft and fragrant. Drain any excess grease to keep the soup rich but not greasy.
Next, add the cubed potatoes, paprika, salt, and black pepper. Stir well to coat the potatoes evenly with the spices. The aroma at this stage is already mouthwatering, with the smoky paprika and onions blending beautifully.
Simmering to Tender Perfection
Pour in enough water to cover the potatoes completely. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the potatoes to cook until tender, which usually takes around 15-20 minutes. You’ll want to check occasionally; the potatoes should be soft enough to pierce with a fork but still hold their shape.
Thickening and Enriching the Soup
In a small bowl, mix the cornstarch with water to create a smooth slurry. Slowly stir this into the simmering soup to thicken it. You’ll notice the texture become creamier and more substantial immediately.
Reduce the heat, then stir in the heavy whipping cream and most of the shredded cheddar cheese. Continue stirring until the cheese melts fully, creating a rich, velvety consistency. The soup should coat the back of a spoon beautifully.
Serving and Garnishing Your Cheesy Soup
Ladle the soup into bowls and sprinkle with the remaining cheddar cheese and fresh parsley for a pop of color and freshness. I love how the melted cheese on top adds an extra creamy layer and makes the soup feel extra indulgent. Serve it with crusty bread or warm rolls for a complete meal.
Variations and Tips to Try
For a little extra flavor, try adding cooked bacon bits or a dash of smoked paprika. You can also swap Yukon gold potatoes for russet potatoes if you prefer a slightly fluffier texture. Adjust the thickness by adding more or less cream depending on how rich you like your soup.
Nutrition Snapshot
This soup is hearty and comforting, providing a balanced mix of protein from the beef, vitamins from the potatoes, and calcium from the cheese. It’s a filling, satisfying meal that’s perfect for lunch or dinner.
Handy Tips and FAQs
Can I make this soup ahead of time? Yes! It actually tastes even better the next day once the flavors meld together.
Can I freeze it? You can, but freeze before adding the cream and cheese. Reheat and add dairy afterward for the best texture.
How do I prevent the cheese from clumping? Reduce the heat before adding the cheese and stir continuously until melted.
Can I use a different type of cheese? Absolutely—gruyère, mozzarella, or a sharp cheddar work wonderfully for a different flavor profile.
Cheesy Beef and Potato Soup is the ultimate comfort food—creamy, flavorful, and easy to make. Every spoonful delivers a warm, hearty bite that’s perfect for sharing with family or enjoying on a quiet evening at home.
