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- 1 lb ground beef - 4 medium potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced Ground beef gives this soup its hearty base. I love using one pound for a rich flavor. Potatoes add a nice texture and make the soup filling. Four medium potatoes are perfect, but you can adjust based on your taste. The onion brings sweetness, while garlic adds a lovely aroma. - 4 cups beef broth - 1 cup milk - 1 cup sharp cheddar cheese, shredded Beef broth is key for depth in this soup. It adds flavor and helps blend all the ingredients. I recommend four cups for a perfect balance. Milk creates creaminess, making the soup smooth. Adding one cup of shredded sharp cheddar cheese takes it to another level. It melts beautifully, making the soup rich and cheesy. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Fresh parsley, chopped (for garnish) Seasonings are vital for flavor. Thyme adds an earthy note, while smoked paprika gives warmth and a hint of smoke. Just one teaspoon of each works well. Fresh parsley adds a pop of color and a fresh taste when you serve the soup. A little garnish makes it look nice and inviting. {{ingredient_image_1}} 1. Heat olive oil in a large pot over medium heat. 2. Add the chopped onion and cook until soft, about 5 minutes. 3. Add minced garlic and cook for another minute. The smell will be amazing! 4. Increase heat to medium-high and add the ground beef. 5. Cook until browned, breaking it apart with a spoon. This takes about 5-7 minutes. 6. If there’s excess fat, drain it out. 1. Stir in the diced potatoes along with the beef broth. 2. Add dried thyme, smoked paprika, salt, and pepper. 3. Bring the mixture to a boil. Watch it bubble! 4. Reduce heat to low, cover, and let it simmer. 5. Cook for 15-20 minutes or until the potatoes are tender. 1. Once the potatoes are soft, stir in the milk and shredded cheese. 2. Keep stirring until the cheese melts. The soup should be creamy now! 3. Taste the soup and adjust the seasoning if needed. 4. Serve hot and sprinkle fresh parsley on top. Enjoy your warm bowl of goodness! To make your soup creamy, always add the milk and cheese at the end. This keeps the cheese from clumping. Stir well once you add them. If you want an even creamier soup, mash some of the potatoes before adding the milk. This adds a nice thickness. To avoid lumps, stir the soup gently while it cooks. If you see lumps forming, a whisk can help smooth things out. Always keep the heat low when adding dairy to prevent curdling. For extra flavor, try adding spices like garlic powder or onion powder. Fresh herbs like thyme and parsley work wonders too. A splash of Worcestershire sauce can bring out the beef flavor. When it comes to toppings, consider adding crispy bacon bits or extra cheese. A dollop of sour cream adds a nice tang. Chopped green onions or fresh herbs also make great garnishes. A heavy-bottomed pot is best for making soup. It heats evenly and prevents burning. Look for pots with a lid, as this helps keep the heat in while simmering. For easy prep, a good chef’s knife will save you time when cutting. A sturdy cutting board is also helpful. Have a whisk and measuring cups handy for smooth mixing and accurate measurements. Pro Tips Brown the Beef Well: Ensure the ground beef is nicely browned to enhance the flavor of the soup. Use Starchy Potatoes: Opt for Yukon Gold or Russet potatoes for a creamier texture when cooked. Cheese Variations: Experiment with different types of cheese like gouda or pepper jack for a unique twist. Garnish for Freshness: Fresh herbs like chives or thyme can elevate the flavor and presentation of the soup. {{image_2}} You can change the protein in this soup to suit your taste. If you want a leaner option, try using ground turkey or chicken. These meats will still give you great flavor but with less fat. You might find the soup a bit lighter, but it will still be rich and tasty. For a vegetarian option, replace the meat with a mix of beans or lentils. This adds protein and a nice texture. Use vegetable broth instead of beef broth to keep the flavor balanced. You can also add some mushrooms for a hearty bite. Cheddar cheese is the star of this recipe, but you can experiment with other cheeses too. Try using Monterey Jack for a milder taste or Gouda for a smoky twist. Each cheese brings a unique flavor and texture. If you want a creamier soup, consider adding cream cheese or even a bit of cream. These options will make the soup velvety and rich. Mixing cheeses can also create a complex flavor profile that surprises your taste buds. Dietary restrictions can be easily addressed in this soup. If you need a gluten-free version, just ensure your beef broth and any added seasonings are gluten-free. This keeps everyone safe and happy. You can also add more vegetables to boost nutrition. Carrots, celery, or spinach work well. Just chop them up and add them along with the potatoes. This adds color and extra vitamins, making your soup even more wholesome. To store leftovers, let the soup cool first. Pour it into airtight containers. I recommend using glass or BPA-free plastic containers. This keeps your soup fresh and safe. Store the soup in the fridge for up to three days. For freezing, let the soup cool completely. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the containers. This allows for expansion as the soup freezes. When you're ready to eat it, thaw it overnight in the fridge. To reheat, warm it gently on the stove or in the microwave. Stir well to combine. In the fridge, this soup lasts for about three days. If you freeze it, it can last up to three months. Always check for signs that the soup has gone bad. Look for changes in smell or color. If it smells sour or has mold, it’s best to toss it. You can use frozen potatoes in this soup. They save time and reduce prep work. However, frozen potatoes may have a softer texture after cooking, which changes the soup's consistency. Fresh potatoes give a better bite, but frozen ones can still taste great. To make this soup gluten-free, use gluten-free beef broth. Many brands offer gluten-free options. Also, check your cheese label to ensure it’s gluten-free. Avoid using wheat-based thickeners. Instead, you can blend some of the soup to thicken it naturally. Yes, this soup works well in a slow cooker. Start by browning the beef and cooking the onion and garlic. Then, combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cheese and milk just before serving for a creamy finish. This blog post covered a tasty soup recipe, from ingredients to storage tips. You learned about the key components like beef, potatoes, and cheese. I shared step-by-step instructions to make it creamy and flavorful. You now have tips to avoid lumps and suggested variations for special diets. Remember, the right tools make cooking easier. Finally, knowing how long to store leftovers helps you enjoy this soup safely. Dive in and enjoy creating your own delicious version!

Cheesy Beef & Potato Soup

A hearty and creamy soup made with ground beef, potatoes, and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and diced
  • 4 cups beef broth
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Increase the heat to medium-high and add the ground beef to the pot. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if needed.
  • Stir in the diced potatoes, beef broth, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
  • Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, stir in the milk and shredded cheese. Stir until the cheese has melted and the soup is creamy.
  • Taste and adjust seasoning as needed.
  • Serve hot, garnished with fresh parsley on top.

Notes

Garnish with fresh parsley for added flavor.
Keyword beef, cheese, potato, soup