Go Back
To make cheesy beef potato soup, you need: - 1 lb ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 4 medium potatoes, peeled and cubed - 4 cups beef broth - 1 cup shredded cheddar cheese - 1 cup heavy cream - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil These ingredients create a rich and hearty soup. The ground beef adds protein. Potatoes give it body. Cheese and cream make it creamy and comforting. For extra flavor and a pop of color, consider these garnishes: - Chopped green onions - Fresh parsley These additions brighten the soup. They also add a fresh taste that balances the richness. If you lack any main ingredients, here are some swaps: - Use turkey instead of ground beef for a lighter choice. - Swap heavy cream with half-and-half or milk for a lower-fat option. - If you don’t have paprika, use chili powder for a kick. These substitutions will still yield a tasty soup. Experiment with what you have on hand. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 lb ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 4 medium potatoes, peeled and cubed - 4 cups beef broth - 1 cup shredded cheddar cheese - 1 cup heavy cream - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - Optional: Chopped green onions or parsley for garnish Next, prepare your workspace. Ensure you have a large pot ready to go. This pot will hold all the tasty goodness. Heat the olive oil in your pot over medium heat. Add the diced onion and minced garlic. Sauté them until they turn translucent, about 3-4 minutes. This step adds nice flavor to the base. Now, add the ground beef to the pot. Cook it until browned, breaking it apart with a spatula. This should take around 5-7 minutes. If there’s any excess fat, drain it off. Once the beef is browned, stir in the cubed potatoes along with the beef broth, paprika, and thyme. Raise the heat until it boils. When it boils, lower the heat and let it simmer. Cook for about 15-20 minutes or until the potatoes feel tender when poked with a fork. After the potatoes are tender, it’s time to add the creamy elements. Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts and the soup looks creamy. Taste your soup and add salt and pepper as needed. If it seems too thick, add a bit more beef broth or water until you reach your desired consistency. Serve your soup hot. If you like, garnish it with chopped green onions or parsley for a fresh touch. Enjoy your comforting bowl of cheesy beef potato soup! To cook ground beef well, start with a hot pan. I use a large pot and heat olive oil over medium heat. Add diced onion and minced garlic first. Sauté until soft, about 3-4 minutes. This adds great flavor. Then, add the ground beef. Break it apart with a spatula as it cooks. This helps it brown evenly. Cook until no pink is left, about 5-7 minutes. If there’s excess fat, drain it before adding potatoes and broth. To make your soup creamy, use heavy cream and cheese. Once your potatoes are tender, stir in the heavy cream slowly. Then, add shredded cheddar cheese. Mix well until the cheese melts. If it’s too thick, add extra beef broth or water. This helps you get the right texture. You want it smooth and rich, not too runny. Store any leftover soup in an airtight container. It lasts in the fridge for about 3-4 days. To reheat, pour it into a pot over medium heat. Stir often until hot. If it thickens too much, add a splash of broth. You can also microwave it in a bowl. Cover it loosely and heat in short bursts. This way, it warms evenly without splattering. Pro Tips Use Fresh Ingredients: Fresh potatoes and herbs will enhance the flavor of your soup, making it more delicious. Mix Cheeses: For a more complex flavor, consider mixing different types of cheese, such as gouda or mozzarella, with cheddar. Adjust Thickness: If your soup turns out too thick, gradually add more beef broth or water until you reach your desired consistency. Garnish for Presentation: Adding chopped green onions or parsley not only enhances the look of your soup but also adds a fresh flavor. {{image_2}} To make a vegetarian version, leave out the beef. Use vegetable broth instead of beef broth. Add more veggies like carrots and celery for extra flavor. You can also add beans for protein. Use the same cheese and cream for that rich taste. This soup will still be creamy and satisfying. If you love heat, add some spice! Mix in diced jalapeños or red pepper flakes when cooking the beef. You can also use pepper jack cheese instead of cheddar. This adds a nice kick to the soup. Adjust the spice to your taste, and enjoy the fiery flavor. For a dairy-free version, swap heavy cream with coconut milk or a nut milk. Use a dairy-free cheese that melts well. Make sure to check the labels for hidden dairy. This version will still be creamy and delicious, just without dairy. Enjoy a warm bowl that fits your diet! To make your meal even better, I suggest serving warm breadsticks or a fresh green salad. A simple garden salad with crisp lettuce and juicy tomatoes pairs well. You could also try roasted vegetables for a healthy side. These options complement the creamy soup and add freshness. Bread is a great companion for cheesy beef potato soup. I love using crusty sourdough or fluffy dinner rolls. You can dip the bread into the soup for extra flavor. If you want something more fun, try garlic bread. The garlic and cheese mix perfectly with the soup. Toppings can transform your soup into something special. Chopped green onions add a nice crunch and fresh taste. You could also sprinkle crispy bacon bits for a savory touch. For a spicy kick, add jalapeños or hot sauce. Lastly, a dollop of sour cream can make it extra creamy! You can use whole milk or half-and-half. These options will make the soup lighter. If you want a thicker texture, add some cream cheese. Blend it in until smooth. Coconut milk is another choice for a dairy-free version. It adds a nice flavor too. You can keep the soup in the fridge for about three days. Make sure to store it in an airtight container. Before serving, reheat it gently on the stove. Stir well to mix the flavors back together. If it looks too thick, add some broth or water. Yes, you can freeze Cheesy Beef Potato Soup! Let it cool completely first. Then, pour it into a freezer-safe container. It will last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove and enjoy! This blog post covered all you need to make Cheesy Beef Potato Soup. We looked at key ingredients, cooking steps, and tips for great results. You can also try tasty variations and serve it with sides to enhance flavor. With easy substitutions, anyone can enjoy this dish. Remember, cooking should be fun and satisfying. I hope you feel inspired to try making this soup your own!

Cheesy Beef Potato Soup

A creamy and hearty soup made with ground beef, potatoes, and cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 4 cups beef broth
  • 1 cup shredded cheddar cheese
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional chopped green onions or parsley for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.
  • Add the ground beef to the pot. Cook until browned, breaking it apart with a spatula, approximately 5-7 minutes. Drain excess fat if necessary.
  • Stir in the cubed potatoes, beef broth, paprika, and thyme. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
  • Season with salt and pepper to taste. If the soup is too thick, add extra beef broth or water to achieve your desired consistency.
  • Serve hot, garnished with chopped green onions or parsley if desired.

Notes

Garnish with chopped green onions or parsley for added flavor.
Keyword beef, cheese, potato, soup