Cheesy Beef and Potato Soup: Hearty Dinner Delight (Print Version)

Cheesy Beef and Potato Soup: Find your ultimate comfort! Tender beef, creamy potatoes, & savory cheese in an easy, warming bowl. Perfect for any night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Soup Base & Beef

01 - 1 tbsp olive oil
02 - 1.5 lbs ground beef (80/20 chuck)
03 - 4 cups beef broth (low sodium)
04 - 1 cup milk (whole or 2%)

→ Vegetables & Potatoes

05 - 1 large yellow onion, chopped
06 - 3 cloves garlic, minced
07 - 2 lbs yellow potatoes, peeled and diced (Yukon Golds preferred)

→ Flavor Builders

08 - 1/4 cup all-purpose flour
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

13 - 2 cups sharp cheddar cheese, freshly shredded (divided)

# Instructions:

01 - First things first, grab your big pot or Dutch oven – the one you use for everything. Heat a tiny bit of oil over medium-high heat. Add your ground beef, breaking it up with a spoon as it cooks. You want it nicely browned, with those lovely caramelized bits forming. This is where so much flavor starts for our Cheesy Beef and Potato Soup, honestly. Once it's all cooked through, drain off any excess fat. I always forget this step sometimes and have to scoop it out later, oops!
02 - Reduce the heat to medium. Toss in your chopped onion and let it soften, stirring occasionally, until it's translucent and smelling sweet – about 5-7 minutes. Then, add your minced garlic and cook for just another minute until fragrant. Don't let it burn, that's a mistake I've made too many times, and burnt garlic is just bitter. The kitchen should smell amazing right about now, a really warm, inviting scent!
03 - Sprinkle the flour over the onions and garlic, stirring it in for about a minute. This creates a roux, which is super important for thickening our Cheesy Beef and Potato Soup. Pour in the beef broth and milk, whisking constantly to prevent lumps. Add the Worcestershire sauce, dried thyme, and bay leaf. Bring it to a gentle simmer, stirring occasionally. This is where the magic starts to happen, the liquid thickening beautifully!
04 - Now, add your diced potatoes to the pot. Make sure they're cut into roughly even pieces so they cook at the same rate. This is a step I often rush, and then some potatoes are mushy while others are still a bit firm. Bring the soup back to a simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. Don't rush this part; tender potatoes are key for a comforting Cheesy Beef and Potato Soup.
05 - Once the potatoes are cooked, remove the bay leaf. Stir in about half of your freshly shredded cheddar cheese until it's completely melted and incorporated. The soup will become wonderfully creamy and, well, cheesy! Taste and adjust the seasonings – salt and pepper – as needed. This is your chance to make it just right, maybe a little more salt, a little more pepper, whatever feels good to you. I usually sneak a spoonful here, just for quality control, you know?
06 - Ladle your glorious Cheesy Beef and Potato Soup into bowls. Top each serving with the remaining shredded cheddar cheese. You can even pop it under the broiler for a minute or two if you want that bubbly, slightly browned cheese crust – I do this almost every time, it's so good! Serve it hot, maybe with some crusty bread for dipping. It's a truly satisfying meal that just makes you feel good from the first spoonful to the last.

# Notes:

01 - Browning your ground beef really well before adding anything else is a game-changer for flavor, don't skimp on this step!
02 - This soup keeps well in the fridge for 3-4 days, but potatoes can get a little softer if frozen.
03 - I've tried adding a pinch of smoked paprika with the thyme for an extra layer of warmth, and it was lovely.
04 - Serving this with a big, crusty loaf of bread for dipping is an absolute must, seriously.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-40g

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