I’m sharing a cozy, hearty soup that’s both creamy and satisfying: Cheesy Beef and Potato Soup. It’s a warm blend of ground beef, Yukon Gold potatoes, and melted cheddar cheese, garnished with extra cheese and parsley—perfect for chilly days when I crave something comforting.

Why I’ll Love This Recipe

I adore how rich and velvety this soup turns out, thanks to the creamy combination of heavy cream and melty cheddar. The simplicity is part of its charm: minimal seasoning—just paprika, salt, and pepper—lets the core flavors shine. Plus, the cornstarch slurry gives it the ideal thickness. It’s the kind of recipe I keep going back to when I need a low-effort, high-reward meal.

Ingredients

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

1 pound ground beef
1 large yellow onion, finely diced (about 1 ½ cups)
1 teaspoon garlic, minced
4 cups beef broth
2 pounds Yukon Gold potatoes, peeled and diced (about 4 cups)
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper, to taste
1½ cups mild cheddar cheese, shredded (plus extra for garnish)
1 cup heavy whipping cream
1 tablespoon cornstarch
2 tablespoons water
Parsley, chopped (for garnish)

Directions

In a large pot or Dutch oven over medium heat, I cook the ground beef with diced onion, breaking the meat apart until the beef is browned and the onion is soft (about 8–10 minutes). I drain any excess grease.
I stir in the garlic and let it cook for about 1 minute.
Then, I add the beef broth, diced potatoes, paprika, salt, and pepper. I bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes until the potatoes are fork-tender.
Gradually, I stir in the shredded cheddar cheese—a little at a time—so it melts evenly and doesn’t clump.
I pour in the heavy cream and stir to combine. I let it heat through for another 3–5 minutes.
While the soup is simmering, I mix the cornstarch and water together in a small bowl. I slowly pour the slurry into the soup while stirring, then let it simmer for another 2–3 minutes until the soup thickens to my liking.
I finish by garnishing with chopped parsley and a sprinkle of extra cheese before serving.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I love switching things up depending on what I have in my kitchen:

Meat: I’ve swapped the ground beef with ground turkey or chicken for a lighter version.
Potatoes: Russet or red potatoes work too, although I prefer Yukon Gold for their buttery texture.
Cheese: Sometimes I mix in a bit of cream cheese or use sharp cheddar for a stronger flavor.
Spice: A pinch of cayenne or crushed red pepper adds a little heat if I’m in the mood for it.
Veggies: I’ve added diced carrots or celery for extra texture and nutrition.

Storage / Reheating

I let the soup cool before storing it in an airtight container in the fridge. It keeps well for 3–4 days. To reheat, I warm it on the stovetop over medium-low heat or in the microwave, stirring occasionally.

If I want to freeze it, I do so before adding the cheese and cream, as dairy can separate when thawed. I add those back in once it’s reheated for the best texture. It stays good in the freezer for up to 3 months.

FAQs

What can I use instead of Yukon Gold potatoes?

I’ve used Russet or red potatoes before. They work well, though Yukon Gold gives the creamiest texture.

Can I skip the cornstarch slurry?

Yes, but the soup won’t be as thick. I like the added body it gives, so I usually include it.

Is there a way to make it vegetarian?

I swap the beef for plant-based ground and use vegetable broth instead of beef broth. It still turns out creamy and flavorful.

Can I make it in advance?

Absolutely. I often make it a day ahead—it tastes even better the next day after the flavors meld.

How do I prevent the cheese from clumping?

I always add it gradually and stir constantly while it melts. This helps it blend smoothly into the soup.

Conclusion

This Cheesy Beef and Potato Soup is everything I love in a cozy dinner: rich, hearty, creamy, and incredibly satisfying. It’s easy to throw together and perfect for feeding a crowd or enjoying as leftovers throughout the week. When I want something warm, filling, and comforting, this is the recipe I turn to.