Hearty Cheesy Beef Soup

This cheesy beef and potato soup brings together hearty ground beef, tender potatoes, and melty cheddar in a rich, savory broth that's perfect for chilly evenings. It's the kind of comfort food that makes you want to grab a blanket and settle in for the night.

I first created this soup when my daughter was feeling under the weather, and it's since become our go-to comfort meal. The combination of protein, starch, and dairy makes it satisfying enough to be a complete meal on its own.

Ingredients

• Ground beef: Adds hearty protein and rich flavor; use 80/20 for best flavor balance
• Yellow onion: Provides aromatic sweetness that forms the flavor foundation
• Garlic cloves: Bring essential depth; look for firm bulbs with tight skin
• Russet potatoes: Create the perfect starchy base; choose ones that feel heavy for their size
• Beef broth: Forms the savory liquid backbone; low sodium allows better seasoning control
• Milk and heavy cream: Create silky texture without being too heavy
• Sharp cheddar cheese: Brings bold flavor and creates the signature cheesy pull
• Seasoning blend: Customizes the flavor profile to your preference
• Olive oil or butter for sautéing: Adds richness from the start

Step-by-Step Instructions

Brown the beef:

Cook ground beef in a large Dutch oven over medium heat until no pink remains, breaking it into small crumbles with a wooden spoon. This should take about 5 minutes. If there's excessive grease, drain it off leaving just enough to sauté the vegetables.

Develop the aromatics:

Add the diced onion to the pot with the browned beef and cook until the onions become translucent and soft, about 4 minutes. Add minced garlic and cook just until fragrant, about 30 seconds more. Be careful not to burn the garlic as it will become bitter.

Build the base:

Add the diced potatoes to the pot along with salt, pepper, paprika and thyme if using. Stir everything together, then pour in the beef broth. Bring the mixture to a boil, which helps extract flavor from all ingredients and begins softening the potatoes.

Tenderize potatoes:

Reduce heat to maintain a gentle simmer and cook uncovered for 12 to 15 minutes. Test the potatoes by piercing with a fork; they should offer little resistance but still hold their shape. This is crucial for the right texture.

Create creaminess:

Pour in the milk and heavy cream, stirring gently to incorporate. Reduce the heat to low to prevent any risk of the dairy separating. The combination creates the perfect balance of richness without being too heavy.

Incorporate cheese:

Remove the pot from heat completely before adding cheese. This prevents the cheese from becoming stringy or grainy. Add shredded cheese in small batches, stirring until each addition is fully melted before adding more.

Adjust consistency:

If you prefer a thicker soup, gently mash some of the potatoes against the side of the pot with the back of your spoon. For thinner soup, add additional broth or milk until you reach your desired consistency.

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My favorite part of this recipe is how the cheese melts into the broth, creating these beautiful strings when you lift your spoon. It reminds me of those childhood grilled cheese sandwiches that would stretch for miles. My family always knows dinner will be good when they see me grating a block of cheddar.

Make It Your Own

This soup welcomes customization based on what you have available. Try adding diced carrots or celery along with the onions for extra vegetables. Frozen corn kernels make a sweet addition stirred in during the last few minutes of cooking. For a flavor boost, consider adding cooked and crumbled bacon as a garnish or stirring in a tablespoon of ranch seasoning with the other spices.

Storage Information

This soup stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as they have time to meld together. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of milk if needed to restore the original consistency.

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Serving Suggestions

Serve this cheesy potato soup in wide, shallow bowls to allow for plenty of topping space. For a true loaded potato experience, offer toppings like extra shredded cheese, sliced green onions, crispy bacon bits, and a dollop of sour cream. A side of crusty bread or simple green salad completes the meal perfectly.

The Secret to Perfect Cheese Soup

The key to achieving a smooth, creamy cheese soup without graininess lies in a few simple techniques. Always grate your own cheese rather than using pre-shredded varieties, which contain anti-caking agents that can prevent proper melting. Remove the pot from heat before adding cheese, and add it gradually while stirring constantly. Finally, avoid boiling the soup after cheese has been added, as high heat can break the emulsion.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes! This soup stores well in the refrigerator for 3-4 days. Reheat gently on the stovetop, adding a splash of milk if needed to restore the creamy consistency. The flavors often develop and improve overnight.

→ What can I substitute for heavy cream?

You can use all milk instead of cream for a lighter version. For similar richness with less fat, try half-and-half, evaporated milk, or even a dairy-free creamer. The soup won't be quite as rich but will still be delicious.

→ Can I freeze this soup?

Freezing isn't ideal for dairy-based soups as they can separate when thawed. If you must freeze, do so before adding the dairy components, then add fresh milk, cream and cheese when reheating.

→ What toppings work well with this soup?

Try crispy bacon bits, sliced green onions, extra shredded cheese, sour cream, chopped fresh herbs like chives or parsley, or even crispy fried onions. These toppings add flavor and texture contrast.

→ How can I thicken the soup if it's too thin?

Mashing some of the potatoes as suggested works well. Alternatively, make a cornstarch slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir into the simmering soup until it thickens.

→ What kind of potatoes work best?

Russet potatoes are ideal as they break down slightly during cooking, naturally thickening the soup. Yukon Gold potatoes also work well and hold their shape better if you prefer more defined potato chunks.