A warm, comforting bowl of cheesy beef potato soup is exactly what I reach for when I want something hearty, flavorful, and satisfying. This soup combines browned ground beef, tender potatoes, creamy broth, and melty cheese to make a dish that’s like a cozy hug in a bowl.

Why You’ll Love This Recipe

I love this soup because it feels like a full meal in one pot—meat, starch, and creaminess all together. It’s also very flexible: you can adjust the cheese level, make it thicker or thinner, or sneak in extra vegetables if you like. It’s perfect for cooler weather, for feeding family, or for serving as comfort food on a busy night.

ingredients

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

1 lb (≈ 450 g) ground beef
1 medium onion, diced
2–3 cloves garlic, minced
4 large potatoes (Russet, Yukon Gold, or your choice), peeled and cut into ½‑ to 1‑inch cubes
4 cups (≈ 1 L) beef broth
1 cup whole milk (or cream for extra richness)
2 tablespoon all-purpose flour (to thicken)
2 cups shredded cheddar cheese (or blend of cheeses)
1 teaspoon paprika
½ teaspoon dried thyme (optional)
Salt and pepper, to taste
Optional garnish: chopped green onions, extra shredded cheese, parsley

directions

I heat a large pot or Dutch oven over medium heat and add the ground beef and diced onion. I cook, breaking up the beef, until it’s browned and the onion is soft. If there’s excess grease, I drain it off.
I stir in the minced garlic and cook for about 1 minute until fragrant.
I sprinkle the flour over the meat mixture and stir well, cooking for 1–2 minutes. This helps the soup thicken later.
I pour in the beef broth, stirring to deglaze the bottom of the pot (scraping up bits stuck to the bottom).
I add the cubed potatoes, paprika, thyme (if using), salt, and pepper. I bring everything to a boil, then lower the heat to simmer. I cook until the potatoes are tender, about 15–20 minutes (depending on how big the cubes are).
Once the potatoes are tender, I slowly stir in the milk (or cream), then add the shredded cheese bit by bit, stirring constantly so the cheese melts smoothly into the soup without clumping.
If the soup is thinner than I’d like, I let it simmer a few more minutes, stirring until it thickens. If needed, I can mash a few potato pieces in the pot to help thicken.
I taste and adjust seasoning (salt, pepper).
I ladle the soup into bowls, and top with extra cheese, green onions, or parsley if desired. I serve it hot.

Servings and timing

This recipe makes about 6 servings (depending on portion size).

Prep time: ~10 minutes
Cook time: ~25–30 minutes
Total time: ~35–40 minutes

Variations

I sometimes substitute half-and-half or heavy cream for milk to make the soup richer.
I’ve used a mix of cheeses (cheddar, Monterey Jack, Gouda) for different flavor notes.
To sneak in more veggies, I add diced carrots, celery, or bell pepper when sautéing the onion.
If I want a lower‑fat version, I use lean ground beef (or even ground turkey) and low‑fat milk.
I sometimes stir in a splash of hot sauce or a pinch of cayenne for a subtle heat.

storage/reheating

I let the soup cool to room temperature, then store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm it on the stovetop over low heat, stirring often. If it’s thickened too much, I add a splash of broth or milk to loosen it. I avoid the microwave when possible, because I find stovetop heating gives better texture and prevents cheese separation.

If I freeze it, I usually leave out some of the cheese and milk—then when thawed and reheated I add them back in so the texture stays better.

FAQs

Can I make this soup in a slow cooker?

Yes. I’d brown the beef and onion first, then transfer them along with potatoes, broth, seasonings, and flour into the slow cooker. I cook on low for about 4–5 hours or high for 2–3 hours until the potatoes are soft. In the last 30 minutes I’d stir in the milk and cheese so they melt gently.

What kind of potatoes work best?

I like Russet or Yukon Gold potatoes. Russets break down a little, helping the soup thicken; Yukon Golds hold shape a bit more and give a creamier texture.

Can I use a different cheese?

Absolutely. Cheddar is classic, but combining cheeses like Monterey Jack, Gouda, or even a bit of cream cheese can add creaminess and flavor. Just make sure they melt well.

How do I prevent the cheese from clumping or separating?

I add cheese gradually and stir constantly. It helps if the soup is warm but not boiling furiously. Also avoid ultra‑cold cheese straight from the fridge—letting it come closer to room temp helps.

Can I make it lighter or healthier?

Yes—use lean ground beef or ground turkey, lower‑fat milk, and more vegetables (like extra carrots, celery). You can also reduce the cheese amount or use reduced‑fat varieties, though it will be less rich.

Conclusion

This cheesy beef potato soup has quickly become one of my go-to comfort meals. It’s rich, filling, and satisfying, yet still flexible enough to adapt to what I have on hand or my mood. Whether I’m making it for a chilly evening or for family, it always delivers warmth and flavor in every spoonful. Let me know if you’d like a printable recipe card or a version adapted to slow cooker or Instant Pot!