Name: Cheesy Beef and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 large yellow onion, finely diced (about 1½ cups); 1 teaspoon garlic, minced; 4 cups (32 oz / 960 g) beef broth; 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups); 1 teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon black pepper, to taste; 1½ cups (169.5 g) mild cheddar cheese, shredded (plus more for garnish); 1 cup (238 g) heavy whipping cream; 1 tablespoon cornstarch; 2 tablespoons water; Chopped parsley, for garnish

Why You’ll Love This Recipe

I love how simple and flavorful this soup is. It combines pantry staples and comes together in under an hour, making it a go-to for busy nights. The beef gives it a rich, savory base, while the cheddar and cream make it luxuriously smooth and cheesy. It’s thick, hearty, and perfect for feeding a hungry crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

▢ 1 pound ground beef
▢ 1 large yellow onion, finely diced (about 1 ½ cups)
▢ 1 teaspoon garlic, minced
▢ 4 cups (32 ounces) beef broth
▢ 2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups)
▢ 1 teaspoon paprika
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon black pepper (to taste)
▢ 1 ½ cups mild cheddar cheese, shredded (plus more for garnish)
▢ 1 cup heavy whipping cream
▢ 1 tablespoon cornstarch
▢ 2 tablespoons water
▢ Chopped parsley, for garnish

Directions

I start by heating a large pot or Dutch oven over medium heat. I add the ground beef and diced onions, cooking until the beef is browned and the onions are soft—about 8 to 10 minutes. Then I drain off any excess grease.
I stir in the minced garlic and let it cook for another minute.
I add in the beef broth, diced potatoes, paprika, salt, and pepper. I bring everything to a boil, then lower the heat to a simmer for about 15 to 20 minutes, or until the potatoes are fork-tender.
I slowly stir in the shredded cheddar cheese, a little at a time, letting it fully melt into the soup as I stir to prevent clumping.
I pour in the heavy cream and stir well, letting the soup heat through for 3 to 5 more minutes.
In a small bowl, I mix the cornstarch with the water to create a slurry. I slowly pour it into the soup, stirring constantly until the soup thickens—this takes about 2 to 3 minutes.
I serve the soup hot, garnished with chopped parsley and a sprinkle of extra cheddar cheese.

Servings and Timing

This recipe serves 8 people.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap out the ground beef for ground turkey or sausage for a different twist.
For a spicy kick, I add a pinch of cayenne or a few dashes of hot sauce.
I’ve used russet potatoes when I didn’t have Yukon Golds, and it still turned out creamy and delicious.
If I want to lighten it up, I use half-and-half instead of heavy cream.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm the soup on the stove over medium-low heat, stirring occasionally until heated through.
It also reheats well in the microwave—just a couple of minutes on medium heat, stirred halfway through.
I avoid freezing this one since the cream and potatoes can change texture after thawing.

FAQs

Can I make this soup ahead of time?

Yes, I often make it the day before. The flavors deepen overnight, and it tastes even better the next day.

How do I keep the cheese from clumping?

I add the cheese gradually and stir constantly so it melts smoothly into the soup without seizing up.

What’s the best type of potato to use?

Yukon Golds are my go-to because they hold their shape but still get nice and tender. Russets work too but may break down a bit more.

Can I make it in a slow cooker?

Yes, I brown the beef and onions first, then transfer everything (except the cheese, cream, and slurry) to the slow cooker. I stir those in during the last 30 minutes on low.

Is this soup gluten-free?

It is, as long as I check that the broth and other ingredients don’t contain hidden gluten. The cornstarch is a safe thickener for gluten-free diets.

Conclusion

This Cheesy Beef and Potato Soup is a warm, comforting meal that always hits the spot. I love how easy it is to prepare, how creamy and hearty it turns out, and how everyone always goes back for seconds. It’s the kind of meal I can rely on when I want something simple, filling, and absolutely delicious.