Description
Cheesy Beef and Potato Soup is a hearty and comforting dish, perfect for cold weather. This easy-to-make soup features tender potatoes, savory ground beef, and a rich, creamy, cheesy base. It’s a satisfying meal that’s quick to prepare and uses simple ingredients.
Ingredients
Scale
- 1 pound ground beef
- 4–5 medium Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups whole milk or heavy cream
- 2 cups shredded sharp cheddar cheese, plus more for garnish
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the all-purpose flour over the beef and onion mixture. Cook for 2 minutes, stirring constantly, to create a roux.
- Gradually pour in the beef broth, stirring continuously to prevent lumps. Bring the mixture to a simmer.
- Add the diced potatoes to the pot. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Pour in the milk or heavy cream and bring the soup back to a gentle simmer.
- Remove the pot from the heat. Stir in the shredded sharp cheddar cheese until completely melted and smooth.
- Season the cheesy beef potato soup with salt and black pepper to taste.
- Ladle the hearty cheesy beef and potato chowder into bowls. Garnish with additional shredded cheddar cheese and fresh parsley or chives, if desired. Serve your homemade cheesy beef potato soup warm.
Notes
- For a thicker soup, mash a portion of the cooked potatoes against the side of the pot before adding the cheese.
- You can use ground turkey or chicken for a lighter version of this creamy beef potato cheese soup.
- Monterey Jack or Colby cheese can be used instead of cheddar for a different flavor profile in your ground beef potato cheese soup.
- This easy cheesy beef potato soup recipe can be adapted for a slow cooker. Brown the beef and onions, then combine all ingredients (except cheese) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in cheese at the end.
- Leftover cheesy beef potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- The best cheesy beef potato soup recipe for meal prep as it reheats well.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg