Warm up from the inside out with a bowl of this ultimate comfort food: a rich and satisfying Cheesy Beef and Potato Soup. This Cheesy Beef and Potato Soup is the delicious result of a chilly, rainy weeknight and a universal family craving for something incredibly comforting. My husband, Mark, was hinting at cheeseburgers, but I wanted a simple, cozy, one-pot meal that would warm us all up. I’ve always loved the ease of one-pot dinners, like the wonderful ideas you can find on The Kitchn. Consequently, I decided to combine the best parts of a cheeseburger and a hearty potato soup into one glorious pot. The result was this rich, savory, and incredibly satisfying soup that has become an instant classic in our home.
🟥 Why This Is So Good
- Like a Cheeseburger in a Bowl. This soup has all the beloved, savory flavors of a hearty cheeseburger—ground beef, onions, and gooey cheddar cheese—in a comforting soup form.
- Incredibly Hearty and Filling. Packed with tender potatoes and savory ground beef, this is a complete and substantial meal that will leave everyone feeling warm and satisfied.
- A True One-Pot Wonder. From browning the beef to simmering the soup, everything comes together in a single pot, which means a simple cooking process and minimal cleanup.
- Creamy, Cheesy, and Delicious. A splash of heavy cream and a generous amount of melted cheddar cheese create a rich, velvety broth that is absolutely irresistible. The first time I served this, the rich, savory aroma had my whole family gathered in the kitchen before I could even ladle it into bowls. My son, who is a huge burger fan, took his first spoonful and his eyes lit up. “This is a cheeseburger soup!” he declared happily. In fact, everyone loved it so much that there wasn’t a single drop left in the pot. Because of this, our Cheesy Beef and Potato Soup has become our go-to meal for any rainy or chilly day. The key to that perfect final texture is a cornstarch slurry, a simple technique you can learn more about on Serious Eats. For more advanced recipes, visit Rush’s Cooking School.
🟥 Getting Your Ingredients Right
To create the richest, most comforting soup, a few key ingredients are essential. First, using 85/15 lean ground beef provides the perfect balance of rich, beefy flavor without making the soup overly greasy. For the potatoes, Yukon Golds are the absolute best choice; their naturally creamy, buttery texture helps to thicken the soup and they hold their shape beautifully. You can learn more about why they’re so great for soups in this guide from The Spruce Eats. Additionally, you must use a block of mild or medium cheddar cheese and shred it yourself for the smoothest, creamiest melt. Finally, a good beef broth (not stock) will provide the deepest, most savory flavor base for your Cheesy Beef and Potato Soup.
🟥 Making It Step by Step
Brown the Beef and Build Flavor
To begin, in a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat, breaking it up with a spoon, until it is browned. Drain off any excess fat from the pot. Following that, add the finely diced onion to the pot with the beef and cook for 5-7 minutes, until the onion has softened. Stir in the minced garlic and cook for one more minute until it’s wonderfully fragrant. This initial step creates the savory foundation for your soup.
Simmer and Finish with Cream and Cheese
Now, stir in the beef broth, the diced Yukon Gold potatoes, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let the soup simmer for 15-20 minutes, or until the potatoes are completely tender and can be easily pierced with a fork. Next, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the simmering soup and cook for another 2 minutes until it has slightly thickened. Finally, reduce the heat to low, stir in the heavy whipping cream, and then the shredded cheddar cheese. Continue to stir your Cheesy Beef and Potato Soup gently until the cheese is completely melted and the soup is creamy and smooth.
🟥 Making Sure It Turns Out
- Drain the Beef. After browning the ground beef, you must drain the excess fat. This is the key to a rich, creamy soup that isn’t greasy.
- Don’t Boil the Dairy. Once you add the heavy cream and cheese, keep the soup at a very low, gentle heat. Boiling the soup at this stage can cause the dairy to curdle and separate.
- Shred Your Own Cheese. Pre-shredded cheese is coated in starches that can prevent it from melting smoothly, resulting in a grainy texture. Always shred from a block. I learned the lesson about not boiling the dairy from a soup that sadly separated. I was in a hurry and let the soup continue to bubble away after I added the cream and cheese. As a result, the beautiful creamy texture broke, and it was never quite as velvety as I wanted. From that mistake, I learned a crucial lesson: a little bit of gentle heat at the end is all you need to create the perfect, smooth finish for this Cheesy Beef and Potato Soup.
🟥 Perfect Serving Ideas
This Cheesy Beef and Potato Soup is a hearty one-pot meal that is perfect for a chilly evening. It is absolutely delicious served in big, cozy bowls with a sprinkle of extra cheddar cheese and some fresh parsley on top. For the ultimate comfort food experience, serve it with a side of warm, crusty bread or soft dinner rolls for dipping.
🟥 Making It Different
This recipe is a wonderful base for your own creative touches. For instance, you could add some crispy, crumbled bacon on top for a true “bacon cheeseburger” feel. To add more vegetables, try stirring in a cup of frozen corn or peas during the last few minutes of simmering. For a little heat, you could use a spicy Pepper Jack cheese instead of the cheddar.
🟥 Storage and Leftovers
This soup makes for incredible leftovers, as the flavors have even more time to meld together. Once it has cooled completely, store it in an airtight container in the refrigerator for up to 4 days. Reheat portions gently in a saucepan over low heat, stirring occasionally, or in the microwave. You may want to add a small splash of milk or broth to loosen it up as you reheat.
🟥 Tips That Actually Help
- Use a Dutch Oven. A heavy-bottomed Dutch oven is the perfect vessel for this soup. It retains heat evenly, which is great for browning the beef and simmering the soup.
- Mash a Few Potatoes. For an even creamier, thicker soup without adding more cornstarch, you can use the back of a spoon to gently mash some of the tender potatoes against the side of the pot before you add the cream and cheese.
- Prep Your Ingredients First. Having your onion and potatoes diced and your cheese shredded before you start cooking makes the whole process smooth, fast, and enjoyable. The real game-changer for me with any potato soup was the “mash a few potatoes” trick. I used to struggle to get that perfect consistency—I wanted it creamy but still with some nice chunks of potato. The moment I started just gently mashing a few of the cooked potatoes right in the pot, the broth became naturally thicker and creamier. It’s a simple technique that creates the most wonderful texture.
Our Favorite Rainy-Day Meal
In our home, this Cheesy Beef and Potato Soup has become the official meal of rainy days. It’s the cozy, one-pot wonder that brings everyone to the table, happy and satisfied. It’s the recipe that my kids now cheer for when they see the clouds roll in. Ultimately, this recipe is a story of how a few simple, comforting ingredients can create a bowl of pure happiness, and I truly hope it brings that same warmth and joy to your family.
🟥 Frequently Asked Questions
→ Can I use a different kind of potato? While Yukon Golds are best for their creamy texture, you can use Russet potatoes. Be aware that Russets are starchier and will break down more, which will result in a thicker soup.
→ Can I make this soup in a slow cooker? Yes, you can! First, brown the beef, onion, and garlic on the stovetop. Drain the fat, then transfer the mixture to the slow cooker. Add the broth, potatoes, and seasonings, and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and cheese during the last 30 minutes.
→ Can I freeze this Cheesy Beef and Potato Soup? Because this is a dairy-based soup, freezing is not recommended. The cream and cheese can separate and become grainy upon thawing, and the potatoes can become mushy.
→ My soup is grainy. What did I do wrong? A grainy texture is almost always caused by either boiling the soup after adding the dairy or by using pre-shredded cheese. Keep the heat very low and always shred your own cheese from a block for the smoothest result.
→ Can I make this recipe with a different meat? Absolutely! This soup would also be delicious with ground sausage or even ground turkey for a lighter version.
Print
Cheesy Beef and Potato Soup
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
A hearty and comforting Cheesy Beef and Potato Soup that tastes like a cheeseburger in a bowl and comes together in one pot.
Ingredients
→ For the Soup
- 1 lb ground beef (85/15)
- 1 large yellow onion, finely diced
- 1 tsp garlic, minced
- 4 cups beef broth
- 2 lbs Yukon Gold potatoes, peeled and diced
- 1 tsp paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 ½ cups shredded mild cheddar cheese
- 1 cup heavy whipping cream
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- Chopped fresh parsley, for garnish
Instructions
- Brown Beef: In a large Dutch oven or pot, cook the ground beef over medium-high heat until browned. Drain the excess fat.
- Sauté Aromatics: Add the diced onion to the pot with the beef and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
- Simmer: Stir in the beef broth, diced potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
- Thicken: Stir in the cornstarch slurry and let the soup bubble for 2 minutes to thicken.
- Finish: Reduce heat to low. Stir in the heavy cream, then the shredded cheddar cheese until it is completely melted and the soup is smooth. Do not let it boil.
- Serve: Ladle into bowls and garnish with extra cheese and fresh parsley.
Notes
- Yukon Gold Potatoes: These are highly recommended for their creamy texture that holds up well in soup.
- Shred Your Own Cheese: For the smoothest, creamiest melt without a grainy texture, shred a block of cheddar at home.
- Low Heat for Dairy: Once you add the cream and cheese, keep the heat very low to prevent the soup from curdling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Dinner, Main Course
- Method: One-Pot, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 460 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 10gmg
Keywords: Cheesy Beef and Potato Soup
