Cheesy Beef and Potato Soup: Rich, Creamy & Loaded with Comfort

If you love soups that eat like a meal — hearty, cheesy, and totally soul-warming — then this Cheesy Beef and Potato Soup is about to become your new favorite. It’s creamy, flavorful, and packed with tender potatoes, savory ground beef, and gooey melted cheese in every bite. Think of it as the cozy love child between a cheeseburger and a bowl of creamy potato soup — total comfort food bliss.

The first time I made this, it was one of those chilly nights when I needed something warm and filling but didn’t want to fuss with a casserole. I browned some beef, tossed in potatoes, milk, and cheese, and what came out of that pot was pure magic. Ever since, it’s been a regular alongside my Pioneer Woman Loaded Potato Soup and Chicken Corn Chowder.

Cheesy Beef and Potato Soup

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A rich, creamy, one-pot meal loaded with tender potatoes, savory ground beef, and gooey melted cheese. This hearty soup is like a warm hug in a bowl — fast, filling, and family-approved.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American, American Comfort

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 lb ground beef
• 4 slices bacon (optional, for topping)
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups diced potatoes (Yukon Gold or russet)
• 3 cups chicken or beef broth
• 2 cups milk (whole or 2%)
• 1 cup shredded cheddar cheese (plus more for topping)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp thyme (optional)
• 2 tbsp flour (for thickening)
• extra cheese (for topping)
• green onions or parsley (for garnish)
• crumbled bacon (for topping)

Equipment

• large pot or Dutch oven
• slotted spoon for removing cooked beef
• cutting board and knife for chopping veggies
• ladle for serving
• cheese grater if shredding cheese from block

Method

 

1. In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat and set beef aside.
2. If using bacon, cook it until crispy. Remove, crumble, and reserve for topping. Leave about 1 tablespoon of drippings in the pot.
3. Add butter and diced onion to the pot. Sauté for 3–4 minutes until soft. Add garlic and cook for another 30 seconds.
4. Sprinkle flour over the onions and garlic. Stir for 1 minute, then slowly whisk in broth and milk. Add potatoes, salt, pepper, paprika, and thyme. Bring to a boil, then simmer for 15–20 minutes until potatoes are tender.
5. Stir in shredded cheese until melted and creamy. Return cooked beef to the pot and mix well. Simmer for another 5 minutes.
6. Ladle soup into bowls. Top with crumbled bacon, extra cheese, and chopped green onions. Serve with bread or salad.

Nutrition

Calories: 480kcalCarbohydrates: 24gProtein: 26gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 105mgSodium: 780mgPotassium: 720mgFiber: 2gSugar: 6gVitamin A: 900IUVitamin C: 12mgCalcium: 300mgIron: 2.6mg

Notes

Use Yukon Gold or russet potatoes for the best texture. Sharp cheddar gives the soup bold flavor. To freeze, omit the dairy and add it fresh when reheating. Stir gently while reheating to avoid cheese separation.

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Why You’ll Love Cheesy Beef and Potato Soup

This soup is the ultimate one-pot dinner. It’s creamy without being heavy, loaded with flavor from browned beef and melted cheese, and perfectly balanced with the sweetness of potatoes. It’s great for busy nights, reheats beautifully, and is an instant hit with both kids and adults.

If you enjoy hearty, stick-to-your-ribs meals like my Beef Lombardi Casserole or Creamy Beef Noodle Bake, you’ll definitely want to add this to your comfort food rotation.

Ingredients You’ll Need

For the Soup:

• 1 lb ground beef
• 4 slices bacon (optional, for topping)
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups diced potatoes (russet or Yukon gold)
• 3 cups chicken or beef broth
• 2 cups milk (whole or 2%)
• 1 cup shredded cheddar cheese (plus more for topping)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon thyme (optional)
• 2 tablespoons flour (for thickening)

Toppings:

• Extra cheese
• Green onions or parsley
• Crumbled bacon

If you love creamy and cheesy soups, my Mexican Street Corn Soup gives the same rich, satisfying texture with a fun twist of flavor.

How to Make Cheesy Beef and Potato Soup

Step 1: Brown the Beef

In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain any excess fat and set aside.

Step 2: Cook the Bacon (Optional)

If you’re using bacon, cook it until crispy. Remove and crumble for garnish later. Leave about a tablespoon of drippings in the pot for flavor.

Step 3: Sauté the Veggies

Add butter and diced onion to the pot. Cook for 3–4 minutes until soft and translucent. Add garlic and cook for another 30 seconds.

Step 4: Build the Base

Sprinkle flour over the onions and garlic, stirring for about a minute. Slowly whisk in the broth and milk until smooth. Add potatoes, salt, pepper, paprika, and thyme. Bring to a gentle boil, then reduce to a simmer for about 15–20 minutes, or until the potatoes are tender.

If you’ve made my Chicken Pot Pie Stew, you know how a slow simmer builds that creamy, comforting flavor — same magic here.

Step 5: Add Cheese and Beef

Stir in shredded cheese until melted and creamy. Return the cooked beef to the pot and stir well. Simmer for another 5 minutes to combine all the flavors.

Step 6: Serve and Garnish

Ladle into bowls and top with crispy bacon, extra cheese, and a sprinkle of green onions. Serve with a slice of Christmas Bread Recipe or crusty rolls for the ultimate cozy dinner.

Tips for the Best Cheesy Beef and Potato Soup

Use Sharp Cheddar: It gives the soup a bold, cheesy flavor that stands out.
Choose the Right Potatoes: Yukon golds stay creamy without falling apart.
Thicken to Taste: If you want it thicker, mash a few potatoes or add a touch more flour.
Reheat Gently: Warm on low heat to prevent the cheese from separating.

If you like creamy comfort dishes with customizable toppings, try my Philly Cheesesteak Bowl next — another rich, hearty dinner that’s fast to make and full of flavor.

How to Store and Reheat

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Best to freeze before adding cheese or milk. Thaw overnight and add dairy when reheating.
Reheating: Warm over medium heat on the stove, stirring gently. Add a splash of milk if needed to loosen the texture.

Flavor Variations

1. Bacon Cheeseburger Soup: Add diced pickles and mustard for a fun twist.
2. Spicy Version: Stir in diced jalapeños or a dash of cayenne pepper.
3. Vegetable Boost: Add carrots, corn, or peas for extra color and sweetness.
4. Loaded Potato Soup Style: Top with sour cream, chives, and more cheese.

If you love building fun variations of classic soups, my Slow Cooker Amish Corn Chowder offers another creamy, customizable option.

Frequently Asked Questions

1. Can I use ground turkey instead of beef?
Yes! It’s lighter but still gives a delicious, hearty result.

2. Can I make this in a slow cooker?
Absolutely. Brown the beef first, then add all ingredients except cheese. Cook on LOW for 6 hours. Stir in cheese before serving.

3. Can I make it gluten-free?
Use cornstarch or gluten-free flour for thickening instead of regular flour.

4. What cheese works best?
Sharp cheddar is classic, but Colby Jack, Monterey Jack, or a cheese blend work well too.

The Final Bite: Creamy, Cheesy & Utterly Satisfying

This Cheesy Beef and Potato Soup is comfort food at its finest — creamy, rich, and loaded with flavor. Each spoonful brings together tender potatoes, juicy beef, and melted cheese in a way that feels like home. It’s quick enough for weeknights, cozy enough for weekends, and guaranteed to become one of your most-loved family recipes.

Serve it with my Christmas Bread Recipe or a simple salad for the perfect balance of cozy and fresh.