There’s something magical about a pot of Creamy Cheesy Potato Soup with Beef simmering on the stove. The aroma of savory beef, melting cheese, and tender potatoes creates that unmistakable “home-cooked” warmth we all crave. It’s rich, hearty, and perfectly comforting — the kind of meal that makes you want to curl up with a blanket and a big spoon.
This soup combines the best parts of a cheeseburger and a loaded baked potato — but in soup form! It’s thick, velvety, and packed with flavor in every bite. The creamy base wraps around chunks of soft potatoes, juicy ground beef, and gooey cheddar cheese, creating an indulgent but balanced dish that’s both family-friendly and satisfying.
Perfect for weeknights, potlucks, or cold winter dinners, this one-pot wonder delivers all the comfort you could ever want — without a lot of fuss.
Why You’ll Love This Creamy Cheesy Potato Soup with Beef
- Creamy, cheesy, and deliciously hearty.
- Easy one-pot recipe — minimal dishes, maximum flavor.
- Ready in under an hour.
- Budget-friendly ingredients that feed a crowd.
- The perfect blend of cheeseburger and potato soup comfort.
Why You Should Try This Recipe
If you’re looking for a soup that’s comforting, filling, and guaranteed to please everyone at the table, this is it. The ground beef adds a savory richness that pairs beautifully with creamy potatoes and cheddar cheese, while a hint of garlic and onion gives it that cozy homemade depth.
This recipe is perfect for busy families — simple ingredients, straightforward steps, and big payoff. It’s thick enough to stand on its own but still soupy enough to dip your bread into. Whether you’re meal prepping for the week or making dinner for a cold night, this soup always hits the spot.
Ingredients You’ll Need
For the Soup Base
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 3 cups chicken or beef broth (low-sodium preferred)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese (plus more for topping)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon cayenne (optional, for heat)
Optional Garnishes
- Crispy bacon bits
- Chopped green onions or chives
- Extra shredded cheese
How to Make Creamy Cheesy Potato Soup with Beef (Step by Step)
Step 1: Brown the beef
In a large pot or Dutch oven, cook ground beef over medium heat until browned and crumbly. Drain excess grease, leaving about 1 tablespoon for flavor.
Step 2: Sauté aromatics
Add diced onion and minced garlic to the beef. Cook for 3–4 minutes, stirring often, until the onion is soft and fragrant.
Step 3: Make the roux
Push the beef mixture to one side of the pot. Add butter to the empty side and melt. Sprinkle in flour, whisking constantly for 1–2 minutes to form a roux. This will help thicken the soup later.
Step 4: Add liquids and potatoes
Slowly pour in the broth while stirring to avoid lumps. Add the diced potatoes, salt, pepper, paprika, and onion powder. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15–20 minutes, or until potatoes are fork-tender.
Step 5: Stir in milk, cream, and cheese
Lower the heat. Stir in milk and heavy cream, then gradually add the shredded cheddar cheese, stirring until melted and smooth.
Step 6: Adjust texture and taste
If the soup is too thick, add more broth or milk until it reaches your desired consistency. Taste and adjust seasonings — add a pinch of cayenne for heat if desired.
Step 7: Serve and garnish
Ladle the soup into bowls and top with extra cheese, crispy bacon, and chopped green onions. Serve hot with crusty bread or biscuits.
Tips for the Best Creamy Cheesy Potato Soup with Beef
Use starchy potatoes
Russet or Yukon Gold potatoes break down perfectly, adding natural creaminess to the soup.
Don’t skip the roux
The butter-flour mixture thickens the base, giving you that luxurious texture without needing cornstarch.
Add cheese off the heat
Always add cheese after turning the heat down — high heat can cause it to separate or become grainy.
Brown the beef well
Let it get a nice sear before adding other ingredients; this deepens the flavor.
Taste as you go
Cheese and broth can add salt, so season gradually.
Adjust creaminess
Add more milk for a lighter soup, or stir in an extra handful of cheese for a thicker, indulgent version.
Go smoky
Add a few drops of liquid smoke or smoked paprika for a bacon-like depth.
Make it ahead
This soup reheats beautifully — just add a splash of milk or broth before serving.
Add crunch
Top with croutons or crispy onions for texture contrast.
Use a mix of cheeses
Try blending sharp cheddar with Monterey Jack or Colby for an extra smooth melt.
Variations & Substitutions
- Loaded Potato Version: Top with bacon, sour cream, and chives for a loaded baked potato vibe.
- Vegetable Boost: Add corn, peas, or carrots for extra color and nutrients.
- Spicy Version: Use pepper jack cheese or add diced jalapeños.
- Bacon Lovers: Stir in cooked bacon bits with the beef.
- Cheeseburger Soup Style: Add diced tomatoes and a dollop of ketchup or mustard for a cheeseburger twist.
- Low-Carb Option: Replace potatoes with cauliflower florets.
- Gluten-Free: Skip the flour and thicken with cornstarch slurry instead.
- Ground Turkey or Chicken: Use instead of beef for a leaner option.
- Extra Creamy: Mix in a spoonful of cream cheese.
- Smoky Southwest Twist: Add taco seasoning and top with crushed tortilla chips.
What to Serve With Creamy Cheesy Potato Soup with Beef
- Garlic bread or buttery rolls for dipping.
- Simple garden salad to balance the richness.
- Cornbread for a Southern touch.
- Roasted Brussels sprouts or green beans as a side.
- Grilled cheese sandwich for ultimate comfort.
- Sweet tea or apple cider to round out the meal.
Storage & Reheating Tips
To Store:
Cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
To Freeze:
For best texture, freeze before adding cheese or milk. Thaw overnight in the fridge, then reheat and stir in dairy when serving.
To Reheat:
Warm gently on the stove over low heat, stirring occasionally. Add a splash of milk or broth if it’s too thick. Avoid boiling once cheese and cream are added.
Recipe FAQs
Can I use ground turkey instead of beef?
Yes! It’s a great lean alternative that still tastes delicious.
Can I make it in a slow cooker?
Yes — cook beef and onions first, then add to the slow cooker with potatoes and broth. Cook on LOW for 6 hours, add cheese and milk in the last 30 minutes.
What kind of potatoes work best?
Russet or Yukon Gold — they create that creamy, melt-in-your-mouth consistency.
Can I make it without flour?
Yes, you can skip the roux and thicken with mashed potatoes or cornstarch slurry.
How do I prevent cheese from curdling?
Add it off the heat and stir continuously for a smooth, creamy texture.
Can I make it vegetarian?
Swap beef for lentils or crumbled veggie meat and use vegetable broth.
Can I double the recipe?
Absolutely — it’s perfect for meal prep or feeding a crowd.
Is it freezer-friendly?
Yes, but for best results, freeze before adding cheese or cream.
What cheese melts best?
Freshly grated sharp cheddar melts smoothly and gives bold flavor.
Can I add bacon?
Of course! Bacon takes this soup to the next level — stir it in or sprinkle on top.