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A hearty bowl of Cheesy Beef & Potato Soup is shown, ready to be served as a comforting meal.

Cheesy Beef & Potato Soup Ultimate

This cheesy beef and potato soup is a creamy, flavor-packed comfort food that's elevated by proper cooking techniques. A roux stabilizes the cheese, preventing separation, and the potatoes provide a natural, delicious thickening. Garnish with your favorite toppings for an ultimate soup experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups peeled and cubed russet potatoes about 2 medium
  • 1 cup peeled and cubed carrots
  • 1 cup chopped celery
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 2 cups milk
  • 8 ounces shredded cheddar cheese
  • Optional toppings: sour cream
  • Optional toppings: chopped green onions
  • Optional toppings: bacon bits

Equipment

  • Large pot or Dutch oven
  • Saucepan
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife
  • Ladle

Method
 

  1. Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.
  3. Pour in the beef broth, and add the cubed potatoes, carrots, and celery. Stir in the thyme and smoked paprika. Season with salt and pepper to taste.
  4. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  5. While the soup simmers, prepare the roux. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is smooth and slightly golden.
  6. Gradually whisk the warm milk into the roux, ensuring there are no lumps. Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
  7. Reduce the heat to low. Gradually add the shredded cheddar cheese to the soup, stirring constantly until the cheese is melted and the soup is smooth.
  8. Pour the cheese sauce into the soup pot and stir gently to combine. Be sure not to boil the soup after adding the cheese, as this can cause it to separate.
  9. Ladle the soup into bowls and garnish with your favorite toppings, such as sour cream, chopped green onions, or bacon bits.

Notes

For a richer flavor, use homemade beef broth. Freshly grated cheese melts better than pre-shredded cheese. Gruyere or Fontina can be added for a more complex cheese flavor. Leftovers can be stored in the refrigerator for up to 3 days.