Cheesy Beef and Potato Soup Recipe: Hearty Comfort Bowl (Print Version)
Cheesy Beef and Potato Soup: A hearty, comforting bowl for your family. Packed with tender beef, soft potatoes, and gooey melted cheese.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Meat, Dairy
# Ingredients:
→ Hearty Base
01 -
1 lb ground beef (80/20 lean)
02 -
1 medium yellow onion, chopped
03 -
3 cloves garlic, minced
04 -
3 medium russet potatoes, peeled and diced
→ Flavor Foundation
05 -
2 tbsp all-purpose flour
06 -
4 cups low sodium beef broth
07 -
1 tsp dried thyme
08 -
1/2 tsp smoked paprika
09 -
Salt and black pepper, to taste
→ Creamy & Cheesy Goodness
10 -
2 cups whole milk
11 -
1.5 cups sharp cheddar cheese, freshly shredded
→ Finishing Touches (Optional)
12 -
Fresh chives or parsley, chopped
13 -
Crispy bacon bits
# Instructions:
01 -
In a large Dutch oven or heavy-bottomed pot over medium-high heat, add your ground beef. Break it up with a spoon and cook until it's beautifully browned and no pink remains. This step is crucial, friends; those caramelized bits are pure flavor gold! Drain off most of the excess fat, leaving just a tablespoon or two behind. Honestly, I always forget to grab my colander here and end up awkwardly tilting the pot. It’s part of the charm!
02 -
Reduce the heat to medium. Toss in your chopped yellow onion and cook, stirring occasionally, until it softens and turns translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Oh, the smell! This is where the kitchen starts to smell like pure comfort. Be careful not to burn the garlic; I've done that, and it just tastes bitter, which is a real bummer after all that effort.
03 -
Sprinkle the all-purpose flour over the beef and onion mixture. Stir it in well, cooking for 1-2 minutes, letting it coat everything evenly. This creates a 'roux' that will thicken our soup. Make sure there are no dry spots or lumps; I once had a flour lump surprise in my soup, and it wasn't a good surprise, trust me!
04 -
Gradually pour in the beef broth, stirring constantly to prevent lumps. Then, add the whole milk, dried thyme, and smoked paprika. Stir everything together until well combined. Now, gently add your diced russet potatoes. Bring the mixture to a gentle simmer, stirring occasionally to ensure nothing sticks to the bottom.
05 -
Once simmering, reduce the heat to low, cover the pot, and let your Cheesy Beef and Potato Soup Recipe cook for 15-20 minutes, or until the potatoes are fork-tender. This is the part where all the flavors really meld together, and the potatoes get wonderfully soft. Give it a stir every now and then; I’ve definitely walked away too long and found a little potato sticking party happening at the bottom!
06 -
Remove the pot from the heat. Stir in your freshly shredded sharp cheddar cheese, a handful at a time, until it's completely melted and gloriously smooth. Season generously with salt and black pepper to taste. This is the grand finale, the moment it truly becomes a Cheesy Beef and Potato Soup Recipe. Watch it transform into that creamy, dreamy consistency. It's truly a beautiful sight!
# Notes:
01 -
Don't rush the browning of the beef; that's where all the flavor starts, trust me.
02 -
This soup actually tastes even better the next day, but store it in airtight containers in the fridge for up to 3 days. Freezing works too, just thin it out a bit when reheating.
03 -
I've swapped out ground beef for ground turkey before, and while it's lighter, it still makes a decent bowl. Just be sure to add a bit more seasoning.
04 -
A sprinkle of fresh chives and a crusty baguette for dipping are non-negotiable for me. It just completes the whole experience.
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
cutting board
03 -
knife
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-35g