Cheesy Beef and Potato Soup

Nothing beats the cozy feeling of a steaming bowl of Cheesy Beef & Potato Soup on a chilly evening. I’ve lost count of how many times this recipe has saved me on busy weeknights—it’s hearty, simple, and always a hit with my family. The rich broth, tender beef, and creamy melted cheese make it comfort food at its finest. My kids call it “hug-in-a-bowl,” and honestly, I can’t argue with that! Whether it’s raining outside or you just need something warm and satisfying, this soup is my go-to. Plus, it’s ready in under an hour—what’s not to love?

Ingredients for Cheesy Beef & Potato Soup

Gathering the right ingredients makes all the difference in this soup—trust me, I’ve learned this the hard way after a few too many “meh” batches! Here’s exactly what you’ll need to make magic happen:

• 1 lb beef, cubed (chuck roast or stew meat works best—it gets beautifully tender when simmered)
• 4 cups potatoes, peeled and diced (that’s about 2 medium russet potatoes—cut them evenly so they cook at the same rate)
• 1 onion, chopped (yellow onions are my go-to for their sweet balance)
• 2 cloves garlic, minced (fresh is key—none of that jarred stuff!)
• 4 cups beef broth (homemade if you’ve got it, but low-sodium store-bought works great too)
• 1 cup milk (whole milk makes it richest, but almond milk works for lactose-free)
• 2 cups cheddar cheese, shredded (buy a block and shred it yourself—pre-shredded won’t melt as smoothly)
• 2 tbsp butter (salted or unsalted both work—just adjust your salt later)
• 1 tsp salt (start with this—you can always add more)
• 1/2 tsp black pepper (freshly cracked if you can)
• 1/2 tsp paprika (smoked paprika is amazing here if you have it)

Pro tip from my many kitchen experiments: Have everything prepped and ready before you start cooking. Once that beef starts browning, things move fast—and nothing’s worse than burning garlic because you’re still chopping potatoes!

How to Make Cheesy Beef & Potato Soup

Let’s get cooking! I promise this soup is easier than it looks—just follow these steps, and you’ll have a pot of creamy, cheesy goodness in no time. The secret is taking your time with each layer of flavor. Here’s exactly how I make it every single time (after a few spectacular fails early on, I’ve perfected this method!):

Sautéing the Base

First, grab your favorite heavy-bottomed pot—I always use my Dutch oven—and melt that butter over medium heat. Don’t rush this! You want the onions to soften, not burn. Add them in with the minced garlic and stir frequently for about 3 minutes until they’re translucent and smell amazing. This is where the flavor starts, so if you’re tempted to turn up the heat to hurry things along, resist! Burnt garlic is the worst taste in the world to try and fix later.

Cooking the Beef

Now, toss in your cubed beef with a pinch of salt and pepper. Here’s my trick: don’t crowd the pan! If you dump it all in at once, the meat will steam instead of brown. Cook in batches if needed, letting each piece get a nice sear—about 5 minutes total. You’re looking for deep brown edges, not just gray meat. That caramelization equals flavor gold for your soup! Once browned, scrape up any tasty bits stuck to the bottom—that’s free flavor, baby!

Simmering the Soup

Time for potatoes and broth! Stir in the diced potatoes (make sure they’re all about the same size so they cook evenly), then pour in the beef broth. The liquid should just cover everything—add a splash more broth or water if needed. Crank the heat up to bring it to a boil, then immediately reduce to a gentle simmer. Let it bubble away uncovered for 20 minutes, stirring occasionally. The potatoes should be fork-tender but not mushy when done. I like to test one with my teeth—if it gives easily but still has a tiny bit of resistance, it’s perfect.

Adding Cheese

Here comes the magic moment! Turn the heat down to low before adding the milk and shredded cheese. Please, please don’t add cheese to boiling soup unless you want a grainy mess—I learned this the hard way. Stir slowly as the cheese melts, and it’ll blend into the most velvety, luscious broth. If it seems too thick, add a splash more milk. Taste and adjust salt and pepper if needed. Now breathe in that cheesy aroma—you’ve just made comfort in a pot!

Why You’ll Love This Cheesy Beef & Potato Soup

Oh, where do I even start? This soup has become a staple in my kitchen for so many reasons—and I know you’re going to fall head over heels for it too. Here’s why it’s my ultimate go-to:

• Ready in 45 minutes flat – From chopping to serving, it’s faster than waiting for pizza delivery on a rainy night.
• Pantry staples save the day – No fancy ingredients here! Just beef, potatoes, cheese and basics you probably have already.
• Customizable as your mood strikes – Toss in carrots with the potatoes, swirl in some spinach at the end, or kick it up with a dash of hot sauce.
• Kid-approved magic – My picky nephew calls it “cheese soup with surprises” and always asks for seconds (the beef and potatoes are his “surprises”).
• Leftovers taste even better – The flavors cozy up together overnight. I actually make extra just for next-day lunches!

Last winter when our heater broke, this soup warmed us up better than three blankets and a space heater combined. That’s when I knew—this recipe wasn’t just dinner, it was edible love.

Tips for the Best Cheesy Beef & Potato Soup

After making this soup more times than I can count (and surviving a few “learning experiences”), I’ve picked up some game-changing tricks that take it from good to “Oh-my-goodness-can-I-have-another-bowl?” Here are my absolute must-follow tips:

• Dice those potatoes like it matters – I learned the hard way that uneven chunks mean some turn to mush while others stay crunchy. Aim for 1/2-inch cubes—I use a ruler sometimes when I’m feeling extra! Uniform pieces = perfect tenderness in every spoonful.
• Freshly grate your cheese, always – That pre-shredded stuff? It’s coated with anti-caking agents that make melting a nightmare. Buy a block of sharp cheddar and grate it yourself—your soup will be silkier than my grandma’s satin pillowcases. Pro tip: Freeze the block for 15 minutes first to make grating easier.
• Give it a 5-minute power nap – I know it’s tempting to dive right in, but letting the soup rest off heat for just 5 minutes after adding cheese makes the texture magical. It thickens slightly and lets flavors get to know each other. (This is when I sneak a taste test—don’t tell my kids!)
• Brown that beef like you mean it – My cousin once rushed this step and ended up with sad gray lumps. Get that pan hot, don’t crowd it, and wait for proper caramelization—those crispy brown bits are flavor gold. When the beef starts sticking to the pan, that’s when you know it’s working!

Bonus emergency tip from last Thanksgiving: If you accidentally over-salt (been there!), stir in a peeled raw potato wedge and simmer for 10 minutes—it absorbs excess salt like a champ. Just fish it out before serving. Crisis averted!

Variations of Cheesy Beef & Potato Soup

One of my favorite things about this recipe is how easily you can tweak it to match your mood or what’s in the fridge. I’ve probably made a dozen versions of this soup over the years—here are the best twists that still keep that cozy, cheesy magic:

• Turkey or chicken instead of beef – When I’m craving something lighter, I swap in ground turkey or shredded rotisserie chicken. The soup takes on a totally different (but still delicious) personality. My sister adds a pinch of thyme when she makes it this way—so good!
• Veggie-loaded power-up – Sneak in extra nutrition by tossing diced carrots in with the potatoes, or stir in a cup of chopped broccoli florets during the last 5 minutes of simmering. Last winter I threw in some kale from my garden—it wilted beautifully into the cheesy broth.
• Smoky depth with paprika – That half teaspoon of regular paprika? Try smoked paprika instead for a subtle campfire vibe. My husband loves when I do this—he says it tastes like “fancy restaurant soup.” (Little does he know it’s just one spice swap!)
• Spicy kick – For grown-up nights, I’ll add a diced jalapeño with the onions or shake in some red pepper flakes when browning the beef. My brother-in-law insists on topping his bowl with sriracha—not my style, but hey, whatever melts your cheese!
• Creamy mushroom twist – When I’m feeling fancy, I sauté sliced mushrooms with the beef. The earthy flavor pairs amazingly with the cheese. Bonus: my vegetarian niece approves when I leave out the beef and double up on mushrooms instead.

The best part? All these variations still give you that same comforting, cheesy goodness at their heart. My soup pot’s like a blank canvas—some nights it’s classic beef, other times it’s whatever needs using up from the fridge. That’s the beauty of a great recipe—it welcomes creativity!

Serving Suggestions for Cheesy Beef & Potato Soup

Okay, let’s talk about turning this already-amazing soup into a full meal experience! I’ve served this soup every which way over the years—from quick solo lunches to fancy dinner parties—and these are my absolute favorite pairings that’ll make your bowl sing:

• Crusty bread for dunking – My family fights over the last piece of French bread to swipe through that cheesy broth. A warm baguette or even simple garlic toast takes this soup to next-level comfort. Pro tip: Rub the bread with a cut garlic clove right after toasting—game changer!
• Fresh green salad – The crisp contrast of greens cuts through the richness perfectly. My go-to is mixed greens with a lemony vinaigrette—just toss whatever you’ve got with olive oil, lemon juice, salt and pepper. The brightness balances the soup’s creaminess so well.
• Crunchy toppings – Set out little bowls of chopped green onions, crispy beef bacon bits (my personal weakness), or even crushed crackers for fun texture. My kids love making “soup art” with their toppings—messy but worth it!
• Pickled sides – A small dish of pickles or pepperoncini adds the perfect tangy bite between creamy spoonfuls. My grandma always served her soup with bread-and-butter pickles—now it’s tradition in my house too.
• Roasted veggie bonus – When I’m feeling extra, I’ll roast some Brussels sprouts or carrots to serve alongside. The caramelized edges pair magically with the cheesy broth—plus it makes me feel virtuous about all that dairy!

For parties, I serve the soup in mugs with all the toppings set out buffet-style—it’s casual but feels special. Last Christmas Eve, we did this with mini grilled cheese sandwiches for dipping, and my cousin still talks about it! However you serve it, just make sure there’s plenty for seconds…trust me, people will ask.

Storing and Reheating Cheesy Beef & Potato Soup

Let’s be real—this soup is so good, leftovers are basically a gift to your future self! But I’ve learned through trial and error (mostly error) that cheese-based soups need special care. Here’s exactly how I store and reheat mine to keep that creamy perfection:

Storing it right: First, let the soup cool slightly (but don’t leave it out more than 2 hours—food safety first!). Then, transfer it to airtight containers. Glass jars work great if you’re fancy, but my trusty old plastic containers do the job too. It’ll keep beautifully in the fridge for 3 days—any longer and the potatoes start getting weirdly mushy. Pro tip: Press plastic wrap directly on the soup’s surface before sealing to prevent that weird skin from forming.

Freezing? I don’t usually freeze this one because dairy can separate when thawed. But if you must, leave out the milk and cheese, freeze the base, then add fresh dairy when reheating. My neighbor swears by this method—she calls it “cheesy soup starter kits!”

Reheating magic: Here’s where most people go wrong—microwaving turns it grainy! Always reheat gently on the stove over medium-low heat, stirring frequently. The soup thickens in the fridge, so add a splash of broth or milk to bring back the creamy texture. If the cheese looks suspicious, a vigorous whisk usually brings it back together—my mom taught me that trick after my first lumpy disaster!

Fun story: Last winter, I discovered my reheated soup tastes even better with a fresh sprinkle of cheese on top that melts into gooey ribbons. Now I purposely make extra just to experience “round two” this way—don’t tell anyone, but sometimes I like the leftovers better than the first bowl!

Nutritional Information

Okay, let’s talk numbers—but don’t let this scare you off from enjoying every creamy, cheesy spoonful! Here’s the breakdown for one generous bowl (about 1.5 cups) when made exactly how I do it with full-fat cheese and whole milk:

• Calories: 420 (worth every single one!)
• Protein: 25g (thanks to that hearty beef and cheese)
• Carbs: 30g (mostly from those comforting potatoes)
• Fiber: 3g (not bad for something this indulgent!)
• Sugar: 5g (natural from the milk and veggies)
• Fat: 22g (hello, cheese and butter—the good stuff!)
• Saturated Fat: 12g (it’s comfort food, not salad)
• Sodium: 800mg (use low-sodium broth if you’re watching this)

Important note: These are estimates based on my specific ingredients—your numbers might dance around a bit depending on the cheese brand, potato size, or if you sneak extra beef like I sometimes do! I calculate using full-fat dairy because, let’s be honest, that’s what makes it taste like a hug in bowl form. If you use lower-fat options, the numbers will change (but so will the magic, in my opinion).

And psst…between us? Some days are “nutrition facts don’t count” days—especially when you need this soup’s cozy powers. I just balance it out with extra veggies the next meal!

FAQ About Cheesy Beef & Potato Soup

I get asked about this soup all the time—here are the most common questions that pop up (plus a few I wish I’d known the answers to before my first few attempts!):

Can I freeze this soup?
Yes, but with a catch! Dairy doesn’t always freeze well, so if you plan to freeze it, leave out the milk and cheese when you first make it. Freeze just the beef-potato base, then when you’re ready to eat, thaw it overnight in the fridge, reheat gently, and stir in fresh dairy. My friend calls this her “emergency soup starter”—she keeps portions in the freezer for sick days!

How can I make it thicker?
Easy trick I learned from my mom: When the potatoes are tender, just mash some against the side of the pot with a fork before adding cheese. Instant natural thickener! If you want it even creamier, mix 1 tbsp cornstarch with 2 tbsp cold milk and stir it in during the last 2 minutes of simmering. But honestly? I usually just embrace the slightly thinner texture—it’s perfect for sopping up with bread!

What can I use instead of beef?
Oh, so many options! Ground turkey works great (brown it first just like beef). My vegetarian sister uses mushrooms—sauté them until golden for amazing umami flavor. Lamb makes a richer, gamier version that’s incredible in winter. Once when I was desperate, I used canned white beans—not the same, but still tasty in a pinch!

Why did my cheese turn grainy?
Ugh, been there! Usually means the soup was too hot when you added the cheese. Always turn the heat to low first and stir constantly as it melts. Using pre-shredded cheese (with those anti-caking additives) can also cause this. If disaster strikes, a quick blend with an immersion blender can sometimes save it—my most desperate kitchen hack!

Try this recipe tonight and share your twist in the comments—I’m always looking for new ways to change it up!

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