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Cheesy Beef & Potato Soup

Cheesy Beef & Potato Soup

This Cheesy Beef & Potato Soup is a rich, comforting bowl of goodness made with tender potatoes, savory ground beef, and a creamy cheese-infused broth. It’s one of the most satisfying easy cheesy soup recipes, perfect for cozy nights, busy families, and anyone looking for hearty dinner ideas using potatoes. This soup can be made on the stovetop or adapted into a beef potato soup crockpot for effortless cooking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 4 cups potatoes peeled and diced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 1½ cups milk or half-and-half
  • 2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika optional

Method
 

  1. In a large pot over medium heat, cook the ground beef until browned. Drain excess grease and set aside.
  2. In the same pot, melt butter and sauté onion until soft, about 3–4 minutes.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over the onion mixture and stir constantly for 1 minute to form a roux.
  5. Slowly whisk in beef broth, ensuring the mixture is smooth.
  6. Add diced potatoes and cooked ground beef to the pot.
  7. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
  8. Reduce heat to low and stir in milk.
  9. Add shredded cheese gradually, stirring until fully melted and creamy.
  10. Season with salt, pepper, and paprika. Serve warm.

Notes

For a slow cooker soup with ground beef, brown the beef first, then add all ingredients except milk and cheese to the crockpot. Cook on LOW for 6–7 hours and stir in dairy at the end.
Use Yukon Gold or Russet potatoes for the best texture.
Freshly shredded cheese melts smoother than pre-shredded.
For a lighter or dinner no cheese version, omit cheese and add extra broth or milk.
Store leftovers in the refrigerator for up to 4 days.