Description
This Cheesy Beef and Potato Soup is an easy and comforting family favorite made with seasoned ground beef and tender potatoes in a rich cheddar cheese broth. With quick preparation and simple pantry ingredients it is one of the best cozy dinner ideas for busy evenings. This hearty soup brings together creamy textures and satisfying flavors with vegetables for a healthy balance. Serve it for a weeknight dinner or prepare a batch for meal prep or a casual family gathering.
Ingredients
- 1 pound Lean ground beef
- 1 1/2 pounds Yukon Gold potatoes
- 1 medium Yellow onion
- 2 medium Carrots
- 3 cloves Garlic
- 4 cups Low-sodium beef broth
- 1 cup Whole milk
- 2 cups freshly shredded Sharp cheddar cheese
- 1 tablespoon Unsalted butter
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon or to taste Kosher salt
- 1/4 teaspoon Black pepper
- 2 tablespoons chopped Fresh parsley
Instructions
- Wash the 1 1/2 pounds of Yukon Gold potatoes and cut them into roughly 3/4-inch cubes. Peel and dice the yellow onion before cutting both carrots into small pieces. Mince the three garlic cloves so they distribute evenly throughout the soup.
Keep the potatoes in irregular but similar-sized pieces so they cook at approximately the same rate. The onion should be finely diced while the carrot pieces can be slightly larger for a more noticeable texture. This gives the soup a hearty homemade appearance and makes every spoonful a little different.
- Melt one tablespoon of unsalted butter in a large heavy-bottomed pot over medium heat. Add the diced onion and one pound of lean ground beef. Cook for approximately 6 to 8 minutes while breaking the beef into irregular crumbles until the meat is browned and the onion becomes translucent.
The beef should develop scattered deep brown edges while remaining juicy inside. The onion will soften and mix into the meat with a slightly golden appearance. Drain excess grease if necessary while leaving the browned meat and softened onion in the pot.
- Add the diced potatoes and chopped carrots to the browned beef and onion. Stir in the minced garlic along with one teaspoon of smoked paprika and one-half teaspoon of dried thyme. Add the measured kosher salt and black pepper before pouring in four cups of low-sodium beef broth.
Stir until the potatoes and carrots are distributed through the beef mixture and mostly submerged in the broth. Bring everything to a gentle boil before reducing the heat to maintain a steady simmer. The liquid will take on a warm brown color with small reddish flecks from the paprika.
- Cover the pot loosely and simmer the soup for approximately 12 to 15 minutes until the potatoes are tender when pierced. Stir occasionally so the potato cubes change positions and cook evenly. The carrots should soften while still keeping their recognizable shape.
As the soup cooks the broth becomes slightly cloudy and gains body from the potato starch. The potato edges turn softer and the orange carrots become more muted in color. Press a few potato cubes gently against the side of the pot if you want a slightly thicker base while keeping most pieces intact.
- Reduce the heat to low and pour one cup of whole milk into the tender beef and potato mixture. Stir gently until the milk blends into the warm broth and changes its color from brown to a softer creamy tan. Remove the pot from direct heat before adding the two cups of freshly shredded sharp cheddar in several handfuls.
Stir after each addition until the cheese melts smoothly into the soup. The broth should gradually turn golden yellow with a rich and creamy consistency. Avoid boiling once the cheese has been added because excessive heat can cause the dairy to separate. Taste and adjust the seasoning only after the cheddar is completely incorporated.
- Allow the finished soup to rest for two minutes so the creamy broth settles slightly. Ladle one generous serving into a white ceramic soup bowl and make sure the portion includes plenty of tender potatoes and browned beef. The thick cheddar broth should naturally settle around the larger pieces rather than hiding them completely.
Scatter a little of the two tablespoons of chopped fresh parsley over the serving and reserve the remainder for the other bowls. The golden cheese broth should look thick and homemade with irregular potato shapes and small beef crumbles visible near the surface. Serve immediately while the cheddar remains warm and creamy.
Notes
Pro Tips:
- Use Yukon Gold potatoes for the best balance of tenderness and structure because they soften beautifully without becoming too crumbly.
- Brown the ground beef until some edges become deeply golden before adding the broth because those browned bits build a richer soup flavor.
- Remove the pot from direct heat before adding freshly shredded cheddar so the cheese melts gently and the broth stays smooth and creamy.
- For thicker soup gently mash a few tender potato cubes into the broth while leaving most pieces whole for a hearty homemade texture.
Storage: Allow leftover Cheesy Beef and Potato Soup to cool slightly before transferring it into shallow airtight containers. Refrigerate within two hours of cooking and keep the soup at or below 40°F. Properly refrigerated leftovers are best enjoyed within three to four days.
The soup will naturally thicken as it cools because the potato starch and cheese become more concentrated. This is completely normal and does not mean the soup has gone bad. Keep portions in covered containers to prevent the potatoes from drying out or absorbing refrigerator odors.
Reheat leftovers gently over low heat while stirring regularly. Add a small splash of milk or beef broth to restore the original creamy consistency. Heat until the soup reaches 165°F and avoid prolonged boiling because high heat can cause the melted cheese to separate.
Freezing is possible for up to two months when using a freezer-safe airtight container with enough space for expansion. However the potatoes may become softer and the creamy broth may separate after thawing. For the best texture thaw overnight in the refrigerator and warm slowly while stirring until the soup becomes as smooth as possible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American