There’s nothing quite like a steaming bowl of Cheesy Beef Potato Soup to wrap your hands around on a chilly evening. This hearty, creamy concoction blends savory ground beef, tender potatoes, and melted cheddar into one cozy package. Craving a similar vibe? You’ll love my Creamy Beef And Potato Soup, which amps up the indulgence even further with extra cream and cheese—trust me, it’s worth the spoon scars!
Imagine sautéing ground beef with onions until browned, then stirring in diced Yukon Gold potatoes (skins on for extra texture if you like). Season with paprika, salt, and pepper—simple, right? I’ve even tested a version with sweet potatoes for a subtle twist. Bold Tip: Don’t skip the cornstarch slurry if you want that velvety thickness; without it, your soup may taste great but feel a little too brothy.
FYI, you can lighten things up by swapping turkey or chicken for the beef, turning it into a Cheesy Chicken Potato Soup that’s just as comforting. Or, for a quick pantry hack, use Recipes With Campbells Cheddar Soup—just add your beef and potatoes for instant satisfaction.
Ever thought about taking your soup in a Tex‑Mex direction? Try my Taco Potato Soup: add taco seasoning, jalapeños, and a sprinkle of crushed tortilla chips on top. For a meaty mash-up, stir in some leftover Chili And Mashed Potatoes—it sounds crazy, but it totally works and stretches your meal further.
And if you’re hankering for burger vibes, don’t miss the Potato Cheeseburger Soup variation: toss in pickles, mustard, and a drizzle of ketchup before serving for that classic cheeseburger experience in a bowl. IMO, it might just replace actual burgers on your dinner rotation!
Wondering what goes with this bowl of goodness? Easy—grab some Easy Soup Recipes With Ground Beef companions: homemade garlic breadsticks, flaky cornbread muffins, or even a crusty French baguette. A side of crisp salad balances the richness and makes your meal feel complete.
Finished with soup but have leftovers? Let it cool, then stash it in airtight containers. It keeps beautifully in the fridge for 3–4 days. Planning ahead? Freeze the base (hold off on cheese and cream) for up to 3 months, then warm it up and whisk in dairy when you’re ready. Soup With Ground Beef And Potatoes doesn’t get more convenient than that.
So next time you crave a bowl that feeds the soul, skip the takeout line and whip up this Easy French Silk Pie—just kidding, I mean whip up this Cheesy Beef Potato Soup! Whether you stick to the classic or branch out into Small batch variations, every spoonful delivers comfort in a bowl. Ready to cozy up? Let’s simmer up some magic!
Ultimate Cheesy Beef Potato Soup – Comfort in a Bowl
- Total Time: 40 minutes
- Yield: 8 people
Description
Craving something warm and filling? This velvety beef and potato chowder combines savory ground beef, tender Yukon Gold potatoes, and gooey cheddar in every spoonful.
Ingredients
Meat & Aromatics
- 1 lb ground beef
- 1 large yellow onion, finely chopped (about 1½ cups)
- 1 tsp minced garlic
Broth Base & Veggies
- 4 cups beef stock
- 2 lb Yukon Gold potatoes, peeled and cubed (about 4 cups)
- 1 tsp paprika
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Cheesy Goodness
- 1½ cups mild cheddar, shredded (plus extra for topping)
- 1 cup heavy cream
Thickener
- 1 Tbsp cornstarch
- 2 Tbsp cold water
Garnish
- Chopped fresh parsley
Instructions
- Brown the Beef & Onions
- In a large Dutch oven over medium heat, cook the ground beef with the chopped onion. Break the meat into small pieces as it sizzles. When the beef is no longer pink and the onion is tender (about 8–10 minutes), drain off any fat.
- Add Garlic
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Simmer the Potatoes
- Pour in the beef stock, then add the potato cubes, paprika, salt, and pepper. Bring to a gentle boil, then lower the heat to maintain a simmer. Cook until the potatoes are fork‑tender, about 15–20 minutes.
- Melt in the Cheese
- Gradually sprinkle in the shredded cheddar, stirring constantly to ensure it melts smoothly into the broth without clumping.
- Stir in the Cream
- Pour the heavy cream into the pot, stirring until fully incorporated. Let the soup warm through for 3–5 minutes more.
- Thicken the Soup
- In a small bowl, whisk together the cornstarch and cold water to form a slurry. Slowly drizzle it into the simmering soup, stirring continuously. Allow the chowder to bubble gently for 2–3 minutes until it reaches your desired thickness.
- Serve & Garnish
- Ladle the soup into bowls, top with extra shredded cheddar and a sprinkle of fresh parsley, and enjoy immediately!
Notes
Storage Tip: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove. For a freezer‑friendly version, omit the cream and cheese—add them back in when you thaw and warm the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 portion
- Calories: 528kcal