Cozy Cheesy Potato Soup

Beefy cheese and potato soup blends the robust flavor of ground beef with soft potatoes and gooey cheddar, making a comforting dish that'll warm you right up. This simple one-pot meal turns basic ingredients into a thick, creamy bowl that's just right for cold nights or when you want something truly filling. What makes it so good is how straightforward it is – soft potato chunks and well-seasoned beef swimming in a rich, cheesy broth that'll quickly become something your family asks for again and again.

I stumbled on this dish during an extra cold winter when we needed something more substantial than just regular potato soup. The first time I served up a hot bowlful, watching strings of melted cheese stretch between the ladle and bowl, I knew we'd found our new favorite comfort food. These days my children specifically ask for it whenever it rains, and I totally get why.

Key Ingredients

• Ground Beef (80/20 lean-to-fat ratio): This mix gives you just enough fat for flavor without making the soup greasy
• Yukon Gold Potatoes: They've got a naturally buttery taste and partly break down while cooking, thickening your soup without turning mushy
• Sharp Cheddar Cheese: Buy a block and grate it yourself since the pre-shredded stuff has additives that stop it from melting smoothly
• Heavy Cream: This is what gives your soup that velvety, rich texture everybody loves
• Yellow Onion: Adds a sweet background flavor that makes everything else taste better
• Fresh Garlic: Always go with fresh cloves instead of powder for the real deal taste

Step-by-Step Cooking Guide

Step 1: Prep Work

Cut your potatoes into even 1/2-inch chunks so they cook at the same rate. Chop the onions finely and mince your garlic. Grate the cheese while it's still cold from the fridge for easier handling. Keep everything within reach of your stove.

Step 2: Creating the Base

Warm up a thick-bottomed pot over medium heat. Cook the ground beef until it gets a nice brown crust, breaking it into small bits as it cooks. Toss in the diced onions with the meat and let them turn clear and slightly golden. Mix in the minced garlic and cook just until you can smell it, about half a minute.

Step 3: Building the Soup

Add the beef broth and scrape all those tasty browned bits off the bottom of the pot. Drop in the potato chunks and bring everything to a gentle bubble. Add some salt and pepper, but go easy since the cheese will add saltiness too. Cover and simmer until you can easily stick a fork in the potatoes, roughly 15-20 minutes. Turn the heat down low before you pour in the cream to keep it from separating. Add the shredded cheese bit by bit, letting each handful melt away before adding more.

Step 4: Finishing Touches

Give it a taste and add more salt or pepper if needed. Let the soup bubble uncovered for 5-10 minutes until it's as thick as you want. If it gets too thick, splash in some warm broth; if it's too runny, let it cook a bit longer.

Pin it

Back when I was little, my grandma always told me potatoes were nature's perfect comfort food. She put them in everything, but this soup was truly her masterpiece. The way the potatoes slightly melt into the broth creates this amazing thickness that you just can't get from cornstarch or flour.

Wonderful Dairy Elements

When you mix heavy cream and sharp cheddar, you turn a basic soup into something really special. The cream brings richness without taking over, and the cheese adds just enough tang to balance the earthy potatoes and meat flavors. If you can, pick an aged cheddar since it'll give you a more interesting taste profile.

Tweaking To Taste

This soup's really easy to change up. Sometimes I throw in chopped carrots or celery with the onions to make it even more filling. Other times I'll mix up the cheeses – adding a bit of smoked gouda creates an amazing depth that my husband can't get enough of.

Pairing Ideas

This soup can definitely stand on its own, but I love serving it with crusty sourdough bread for soaking up all the tasty broth. A simple green salad with light dressing works great as a fresh counterpoint to the rich soup. For dinner parties, I sometimes hollow out bread bowls to serve it in – always gets a wow from my guests.

I've made this soup countless times, and I've learned that taking your time makes all the difference. Browning the meat properly, cooking the potatoes just right, and slowly adding the cheese gives you a soup that's more than just food – it's like a warm hug in a bowl. Whether you're feeding your family or want leftovers for lunch, this beefy cheese and potato soup always hits the spot.

Pin it

Frequently Asked Questions

→ Can I prep this soup in advance?

Definitely! Make it up to five days ahead, store in the fridge, and heat gently later. Avoid freezing because of the dairy.

→ What’s a gluten-free option for this soup?

Swap flour with tapioca or arrowroot starch to keep it gluten-free.

→ What are the best sides to pair with this?

Serve it with salads, crusty bread, or crackers. Extra cheese and chives on top are great too.

→ Are other potatoes okay to use?

Sure! Try russets, Yukon Gold, or red potatoes—all work great in the soup.

→ How can this be made richer?

Boost richness by adding extra cheddar, swapping cream for whole milk, or tossing in Worcestershire and paprika.