Cheesy Beef & Potato Soup: 1 Hug in a Bowl

Hey there, food lovers! Jordan Bell here, coming to you from Asheville, North Carolina. You know, for the longest time, I thought truly satisfying food meant loading up on all the stuff that weighed me down. But after shedding 80 pounds, I discovered a whole new world of flavor – one where you don’t have to sacrifice taste for health. That’s the heart of my blog, Easy Detox Recipes, where I’m all about taking those beloved Southern comfort foods and giving them a clean, vibrant makeover. We’re talking about meals that nourish from the inside out, that leave you feeling amazing, not sluggish. And today, we’re diving headfirst into a bowl of pure, unadulterated comfort with this incredible Cheesy Beef and Potato Soup. It’s the kind of dish that wraps you up like a warm hug, proving that clean eating can be incredibly delicious and deeply satisfying.

This Cheesy Beef and Potato Soup isn’t just a meal; it’s a hug in a bowl that you can whip up without a fuss. Honestly, it’s become one of my go-to recipes when I need something hearty and delicious without spending hours in the kitchen. Plus, knowing it’s packed with good stuff makes it even better!

Quick and Easy Preparation

Seriously, this soup is a weeknight warrior! You’ll be amazed at how quickly it comes together. Most of the time is just hands-off simmering, which means you can actually relax for a bit while it cooks. It’s perfect for those busy evenings when you crave comfort food but don’t have a lot of time.

Deeply Satisfying Flavor

Get ready for some serious flavor fireworks! The savory ground beef, tender potatoes, and that luscious, creamy, cheesy broth create a taste sensation that’s just pure comfort. It’s rich, it’s savory, and that touch of cheddar makes every spoonful absolutely divine.

Wholesome Ingredients

Even though it tastes like pure indulgence, we’re using ingredients that make you feel good. Lean ground beef, hearty potatoes, and real cheese – it’s all about quality goodness that fuels you. It’s Southern comfort food, cleaned up and made delicious!

Gather Your Ingredients for Cheesy Beef and Potato Soup

Alright, let’s get everything ready for our amazing Cheesy Beef and Potato Soup! The beauty of this recipe is that it uses pretty standard pantry and fridge staples, so you might already have a lot of it on hand. Having everything prepped before you start cooking makes the whole process so much smoother – I always tell folks to have their “mise en place” ready, which just means having all your ingredients prepped and measured out. It really makes a difference!

Core Ingredients for the Base

You’ll need 1 pound of good quality ground beef, 1 large yellow onion that’s been finely diced, and about 1 teaspoon of minced garlic. For the liquid gold, grab 4 cups of beef broth. And for that essential heartiness, we’re using 2 pounds of Yukon Gold potatoes. Make sure to peel them and dice them up into nice, bite-sized pieces – about ½-inch cubes work perfectly.

Flavor Enhancers and Seasoning

To give our soup that classic comforting flavor, we’ll add 1 teaspoon of paprika, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Simple, but they really bring out the best in everything!

Creamy, Cheesy Finish

This is where the magic happens! You’ll want 1 ½ cups of mild cheddar cheese, shredded. Trust me on shredding your own – it melts SO much better. Then, pour in 1 cup of heavy whipping cream for ultimate creaminess. For thickening, we’ll use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to make a slurry.

Garnish

A little bit of fresh chopped parsley at the end adds a lovely pop of color and freshness.

Ingredient Notes and Substitutions

I always go for Yukon Gold potatoes because they have a lovely buttery flavor and a waxy texture that holds up so well in soups without getting mushy. If you can’t find them, red potatoes are a pretty good substitute. For the cheese, mild cheddar is great because it melts beautifully without overpowering the other flavors, but feel free to use a sharp cheddar if you like a bolder cheese taste. Just remember to shred it yourself! If you’re looking to lighten things up a bit, you could try using half-and-half instead of heavy cream, but it won’t be quite as rich. And for the broth, a good quality low-sodium beef broth is ideal so you can control the saltiness yourself.

How to Make Cheesy Beef and Potato Soup: Step-by-Step

Alright, let’s get this delicious Cheesy Beef and Potato Soup simmering! It’s really pretty straightforward, and I promise, the results are so worth it. Just follow along with these simple steps, and you’ll have a pot of pure comfort food ready in no time.

Browning the Beef and Aromatics

First things first, grab your largest pot or Dutch oven. We’re going to start by adding the ground beef and those finely diced onions right into the pot over medium heat. Let them cook together, breaking up the beef with your spoon as it browns. You want to cook it until the beef is no longer pink and the onions are nice and soft, which usually takes about 8 to 10 minutes. Once it’s all cooked through, carefully drain off any excess grease. Nobody wants a greasy soup! Now, toss in your minced garlic and stir it around for just about 1 more minute until you can smell its amazing aroma. Be careful not to burn it!

Simmering the Potatoes to Tenderness

Next up, it’s time to build the body of our soup. Pour in that flavorful beef broth, add your diced potatoes, and sprinkle in the paprika, kosher salt, and black pepper. Give everything a good stir to combine. Now, bring this whole mixture up to a boil. Once it’s bubbling away, reduce the heat to medium-low, cover the pot, and let it simmer gently. You’ll want to let it cook for about 15 to 20 minutes, or until those potato pieces are perfectly fork-tender. You should be able to easily pierce them with a fork without any resistance.

Achieving Creamy, Cheesy Goodness

This is where our soup really starts to get decadent! Once the potatoes are tender, it’s time to add the cheese. Gradually stir in the shredded cheddar cheese, a little bit at a time. Keep stirring continuously as you add it; this helps it melt smoothly without clumping up. Once all that glorious cheese is melted in, pour in the heavy whipping cream and stir it all together really well. Let the soup heat through for another 3 to 5 minutes, but try not to let it come to a rolling boil after adding the cream.

Thickening the Soup

For that perfect, luscious soup consistency, we’re going to make a quick cornstarch slurry. In a small bowl, whisk together the 1 tablespoon of cornstarch with the 2 tablespoons of water until it’s smooth. Now, slowly pour this slurry into the simmering soup while stirring constantly. Keep stirring and let the soup simmer for another 2 to 3 minutes. You’ll see it start to thicken up beautifully right before your eyes!

Final Touches and Serving

And voilà! Your amazing Cheesy Beef and Potato Soup is almost ready to enjoy. Give it a final taste and adjust any seasonings if needed. Ladle this comforting soup into bowls, and then sprinkle a little fresh chopped parsley over the top for a touch of brightness. If you’re feeling extra, a little extra shredded cheddar on top never hurt anyone!

Tips for the Best Cheesy Beef and Potato Soup

Making a truly fantastic bowl of Cheesy Beef and Potato Soup is all about a few little tricks that make a big difference. Don’t worry if you’re new to this; these tips are super simple and will help you nail it every time!

The Importance of Shredding Your Own Cheese

Okay, this is a big one, trust me! Pre-shredded cheese is convenient, I get it. But it’s coated in stuff to keep it from clumping in the bag, which also means it doesn’t melt as smoothly in your soup. It can sometimes make your soup a little grainy. So, for the creamiest, dreamiest cheese situation in your Cheesy Beef and Potato Soup, grab a block of cheddar and shred it yourself. You’ll taste and see the difference!

Adjusting Seasoning and Thickness

My taste buds aren’t yours, and that’s okay! The best way to make sure your soup is perfect for *you* is to taste it before you serve it. Give it a good stir and see if it needs a little more salt, a pinch more pepper, or maybe even a tiny bit more paprika. Also, if you like your soup on the thicker side – more like a stew, really – you can easily adjust that. Just mix a little extra cornstarch with water to make another small slurry and stir it in while the soup simmers. Easy peasy!

Frequently Asked Questions About Cheesy Beef and Potato Soup

Got questions about whipping up this amazing Cheesy Beef and Potato Soup? I’ve got answers! It’s a pretty forgiving recipe, but a few little tips can make it even better.

Can I make this Cheesy Beef and Potato Soup ahead of time?

Absolutely! This soup is actually even better the next day because all those flavors have more time to meld together. Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring often. Avoid microwaving if you can, as it can sometimes make the potatoes a bit mushy.

What kind of potatoes are best for this soup?

I really love using Yukon Gold potatoes for this Cheesy Beef and Potato Soup. They’ve got a fantastic creamy texture and a slightly buttery flavor that just melts into the broth. Plus, they hold their shape really well so you don’t end up with potato mush. If you can’t find Yukon Golds, red potatoes are a great substitute. Just make sure to peel them and cut them into similar-sized pieces so they cook evenly!

How can I make this soup dairy-free?

Making this dairy-free is totally doable! For the cheese, you can use your favorite dairy-free cheddar shreds. They’ve come a long way, and many melt quite nicely now. Instead of heavy cream, try using full-fat canned coconut milk (just the thick cream part, not the watery liquid) or a dairy-free creamer alternative. The flavor will be a little different, but still delicious and comforting!

Can I add other vegetables to this soup?

You bet! This Cheesy Beef and Potato Soup is super versatile. Feel free to toss in some chopped carrots along with the onions at the beginning, or add some frozen peas or corn during the last 10 minutes of simmering. A handful of chopped spinach wilted in at the end is also a great way to add some extra greens!

Storing and Reheating Your Cheesy Beef and Potato Soup

One of the best things about making a big pot of Cheesy Beef and Potato Soup is that it’s fantastic as leftovers! In fact, I think it tastes even better the next day. When you’ve got delicious soup to save, you want to store and reheat it the right way so it stays just as tasty as when you first made it.

Refrigeration Guidelines

Once your soup has cooled down a bit – don’t leave it sitting out for too long, aim for within two hours of cooking – get it into an airtight container. This is super important to keep it fresh and prevent any weird smells from transferring from your fridge. You can keep your leftover Cheesy Beef and Potato Soup in the refrigerator for about 3 days. Any longer than that, and it’s best to toss it just to be safe.

Gentle Reheating Methods

When you’re ready for round two, the stovetop is your best friend for reheating this soup. Pour the leftover soup into a saucepan over low to medium-low heat. Stir it pretty frequently, especially as it starts to warm up. This helps prevent the bottom from scorching and ensures everything heats through evenly. You just want to get it nice and hot, not boiling vigorously, which can sometimes make the potatoes a little too soft or cause the creamy base to separate. If it seems a bit too thick after sitting in the fridge, you can always stir in a splash of broth or milk to loosen it up.

Nutritional Estimate for Cheesy Beef and Potato Soup

Just a heads-up, the nutritional info below is an estimate, folks! Since we’re all about real ingredients and sometimes things vary a bit, these numbers can shift. But it gives you a good idea of what you’re working with in a hearty bowl of this Cheesy Beef and Potato Soup.

Estimated Nutritional Breakdown

Here’s a rough idea per serving (about 1 large bowl):

• Calories: Approximately 600-700
• Fat: Approximately 40-50g
• Saturated Fat: Approximately 20-25g
• Protein: Approximately 25-30g
• Carbohydrates: Approximately 30-40g
• Fiber: Approximately 4-6g
• Sugar: Approximately 5-8g
• Sodium: Approximately 800-1000mg
• Cholesterol: Approximately 120-150mg

Share Your Cheesy Beef and Potato Soup Experience

Alright, now that you know all my secrets for this incredible Cheesy Beef and Potato Soup, I want to hear from YOU! Did you make it? What did you think? Did you add anything special? Drop a comment below and let me know how it turned out. Your feedback makes my day and helps other home cooks too! You can also find more delicious recipes and tips on Pinterest.

For more inspiration and to follow along with my culinary adventures, check out my Medium profile.

Print