There’s something magical about a steaming bowl of Cheesy Beef and Potato Soup on a chilly evening. This recipe takes me back to my grandmother’s farmhouse kitchen in rural Minnesota, where the aroma of simmering beef broth would fill the air as snow piled against the windowsills. She’d spend hours tending to her soup pot, creating a meal that warmed us from the inside out.
My grandmother believed soup was medicine for both body and spirit. Her Cheesy Beef and Potato Soup became our family’s go-to comfort food—rich, hearty, and capable of bringing everyone together around the table. I’ve refined her recipe over the years, balancing the robust flavors of beef with creamy cheese and tender potatoes, but the essence remains the same: pure, homestyle comfort.
Today, I’m sharing this treasured recipe with you. It’s evolved from my grandmother’s kitchen to become a staple in my own home and the most requested dish when friends visit on cold nights.
Why You’ll Love This Cheesy Beef and Potato Soup
This Cheesy Beef and Potato Soup isn’t just another recipe—it’s an experience that delivers on multiple levels:
- Perfect balance of flavors: The savory beef, creamy cheese, and earthy potatoes create harmony in every spoonful.
- Meal-in-a-bowl satisfaction: Hearty enough to serve as a complete dinner.
- Make-ahead friendly: Actually tastes better the next day as flavors meld.
- Crowd-pleaser: Appeals to picky eaters and gourmet palates alike.
- Adaptable: Can be customized with additional vegetables or different cheese varieties.
- Freezes beautifully: Make a double batch and store for busy weeknights.
The soup’s thick, velvety texture comes from both the natural starch in the potatoes and the melted cheese, creating a luxurious mouthfeel without requiring heavy cream. It’s indulgent comfort food that somehow feels nourishing rather than overly rich.
Ingredients You’ll Need
For the Base:
- 1 pound ground beef (80/20 preferred for flavor)
- 1 large yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups beef broth (low sodium)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
For the Potato Component:
- 2 pounds russet potatoes (about 4 medium), peeled and cubed into 1/2-inch pieces
- 1 large carrot, diced
- 2 celery stalks, diced
For the Cheese Element:
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Monterey Jack cheese, freshly grated
- 4 ounces cream cheese, softened
- 1/2 cup whole milk
- 1/4 cup all-purpose flour
For Garnish:
- 4 green onions, thinly sliced
- Extra shredded cheddar
- Crispy bacon bits (optional)
- Fresh parsley, chopped
Step-by-Step Cooking Instructions
Preparing the Base (15 minutes)
Brown the beef: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until no longer pink, breaking it into small crumbles with a wooden spoon, about 5-7 minutes.
Develop flavors: Add the diced onion to the beef and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Create the soup base: Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the beef broth, Worcestershire sauce, dried thyme, dried oregano, smoked paprika, optional cayenne, and bay leaves.
Adding the Vegetables (5 minutes + 20 minutes cooking)
Incorporate potatoes and vegetables: Add the cubed potatoes, diced carrots, and celery to the pot. Season with salt and pepper.
Simmer until tender: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
Creating the Cheese Component (10 minutes)
Prepare the cheese mixture: In a separate bowl, toss the grated cheddar and Monterey Jack with the flour to coat (this prevents clumping).
Create creaminess: Reduce heat to low. Add the softened cream cheese in small pieces, stirring until it melts completely into the soup.
Incorporate the cheese: Add the flour-coated grated cheese handful by handful, stirring constantly until completely melted before adding more.
Adjust consistency: Pour in the milk, stirring to incorporate. If the soup is too thick, add a little more milk or broth until you reach your desired consistency.
Finishing Touches (5 minutes)
Final seasoning: Remove bay leaves. Taste and adjust seasonings as needed, adding more salt, pepper, or Worcestershire sauce to deepen flavor.
Serve with love: Ladle the hot soup into bowls, garnishing each serving with sliced green onions, extra shredded cheese, bacon bits (if using), and fresh parsley.
Pro Tips, Variations, and Serving Suggestions
Chef’s Tips for Success
- Cheese matters: Use block cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Low and slow: When adding cheese, keep heat low to prevent curdling or graininess.
- Rest time: Allow the soup to rest for 5-10 minutes off heat before serving—this helps flavors meld.
- Potato choice: Russets work best for their starch content, which naturally thickens the soup.
Exciting Variations
- Southwest style: Add a can of diced green chilies, 1 teaspoon cumin, and substitute pepper jack for the Monterey Jack.
- Loaded baked potato version: Add extra bacon, sour cream dollops, and chives on top.
- Beer cheese twist: Replace 1 cup of beef broth with a good-quality amber ale.
- Vegetable boost: Add 1 cup of frozen corn and/or 1 cup of chopped kale in the last 5 minutes of cooking.
Perfect Pairings
- Bread companion: Serve with crusty sourdough bread, soft pretzel rolls, or homemade garlic bread for dipping.
- Fresh contrast: A simple side salad with vinaigrette cuts through the richness.
- Beverage pairings: Goes wonderfully with a robust red wine, amber ale, or for non-alcoholic options, a sparkling apple cider.
Nutritional Information (Per Serving, Approximately)
- Calories: 460
- Protein: 26g
- Carbohydrates: 28g
- Fat: 27g
- Fiber: 3g
- Sodium: 820mg
Note: Values are approximate and may vary based on specific ingredients used.
Warm Your Home with Cheesy Beef and Potato Soup
There’s something truly special about setting a pot of Cheesy Beef and Potato Soup on the stove and watching it transform simple ingredients into a bowl of pure comfort. The aroma alone creates an atmosphere of warmth and welcome in your home.
This soup isn’t just about nourishing the body—it’s about creating moments around the table, sharing stories, and making memories. Whether you’re serving it for a family dinner or bringing it to a friend in need, this hearty, cheese-laden bowl carries the power to comfort and connect.
I invite you to make this recipe your own. Add your personal touches, adjust the seasonings to your preference, and perhaps start your own tradition of soup-making. The true magic of Cheesy Beef and Potato Soup lies not just in its delicious taste, but in how it brings people together—just as it did in my grandmother’s kitchen all those years ago.
So grab your soup pot, gather your ingredients, and prepare to fill your home with irresistible aromas and your loved ones with a meal they’ll request again and again.
