Description
Warm up with this cozy Cheesy Beef and Potato Soup — a hearty one-pot meal combining ground beef, tender potatoes, and a creamy, cheesy broth. Perfect for weeknight dinners, this comforting recipe is ideal for family meals, freezer prep, and flavorful leftovers.
Ingredients
1 pound ground beef
3 cups diced potatoes (Yukon gold or russet)
1 small onion, chopped
2 cloves garlic, minced
3 cups beef broth
1 ½ cups shredded cheddar cheese
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped parsley (optional)
Instructions
1. In a large Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat and set the beef aside.
2. In the same pot, melt the butter and sauté chopped onions until translucent. Add minced garlic and cook for another minute.
3. Sprinkle the flour over the onions, stir continuously for about 1 minute, and slowly whisk in the beef broth until smooth.
4. Add diced potatoes to the broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
5. Stir in the cooked beef, heavy cream, and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is smooth.
6. Season with salt and pepper. Garnish with chopped parsley if using. Serve warm.
Notes
For extra richness, you can use sharp cheddar cheese or a cheese blend.
If the soup thickens too much while reheating, add a splash of broth or milk.
This soup can be frozen for up to 2 months in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg