This Creamy Cheesy Ground Beef & Potato Soup is the ultimate cozy comfort food. It combines savory ground beef, tender potatoes, carrots, celery, onions, and garlic in a rich, creamy broth finished with plenty of melted cheddar cheese.
It is hearty enough to serve as a complete meal and comes together in one pot for an easy and satisfying family dinner.
Recipe Overview
| Category | Details |
| Prep Time | 15 minutes |
| Cook Time | 30–35 minutes |
| Total Time | About 50 minutes |
| Servings | 6–8 |
| Difficulty | Easy |
| Main Ingredients | Ground beef, potatoes & cheddar |
| Cooking Method | Stovetop |
Why You’ll Love This Recipe
This soup is rich, creamy, cheesy, and incredibly satisfying.
Tender potatoes and savory ground beef make it hearty enough to serve as a complete meal.
The carrots, celery, onion, and garlic add layers of flavor while also giving the soup a delicious homemade taste.
The creamy milk-based sauce creates a smooth texture, while melted cheddar adds a rich and comforting cheesy finish.
Ingredients
For the Soup
| Ingredient | Amount |
| Ground beef | 450 g |
| Medium onion, diced | 1 |
| Carrots, diced | 2 |
| Celery stalks, diced | 2 |
| Garlic, minced | 3 cloves |
| Medium potatoes, peeled and diced | 4–5 |
| Chicken or beef broth | 1 liter (4 cups) |
| Butter | 4 tablespoons |
| All-purpose flour | ¼ cup |
| Milk | 3 cups |
| Shredded cheddar cheese | 200 g |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Fresh parsley, chopped | For garnish |
You can use all milk or a combination of milk and cream for an even richer soup.
Step-by-Step Instructions
1. Brown the Ground Beef
Heat a large heavy-bottomed pot over medium heat.
Add the ground beef and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon as it cooks.
Continue until the beef is nicely browned and fully cooked.
Drain any excess fat and transfer the cooked beef to a plate. Set aside.
2. Sauté the Vegetables
In the same pot, melt 1 tablespoon of butter over medium heat.
Add the diced onion, carrots, celery, and minced garlic.
Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
3. Simmer the Soup
Add the diced potatoes and cooked ground beef back into the pot.
Pour in the chicken or beef broth and stir everything together.
Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for approximately 15–20 minutes, or until the potatoes are tender when pierced with a fork.
4. Prepare the Creamy Sauce
While the soup is simmering, prepare the creamy sauce.
In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat.
Whisk in the flour and cook for approximately 1 minute, stirring constantly.
Slowly pour in the milk while continuously whisking to prevent lumps.
Continue cooking and whisking until the mixture becomes smooth and slightly thickened.
5. Add the Cream Sauce
Slowly pour the creamy milk mixture into the pot of soup.
Stir well to combine everything.
Allow the soup to simmer gently over low heat for 3–5 minutes so the flavors come together and the broth becomes creamy.
Avoid bringing it to a vigorous boil once the milk mixture has been added.
6. Add the Cheddar Cheese
Remove the pot from the heat.
Gradually add the shredded cheddar cheese, stirring gently after each addition until the cheese is completely melted and smooth.
Season with salt and freshly ground black pepper to taste.
For the smoothest texture, add the cheese gradually rather than all at once.
7. Serve
Ladle the hot soup into bowls.
Garnish with freshly chopped parsley.
Serve immediately with warm crusty bread, dinner rolls, or toasted slices of bread.
Best Tips
Cut the potatoes into similar-sized pieces so they cook evenly.
Brown the ground beef well before adding it to the soup. This develops a deeper savory flavor.
Whisk the flour and butter together before adding the milk to create a smooth roux without lumps.
Add the cheese after removing the soup from the heat to help prevent the cheese from becoming grainy.
For the creamiest texture, use freshly shredded cheddar instead of pre-shredded cheese.
Best Ingredient Options
Ground beef with moderate fat content provides excellent flavor, but lean ground beef can also be used.
Sharp cheddar gives the soup a stronger cheese flavor, while mild cheddar creates a gentler, creamier taste.
For a richer soup, replace part of the milk with heavy cream or half-and-half.
Russet potatoes work particularly well because they become tender and help naturally thicken the soup.
Yukon Gold potatoes are another excellent choice and provide a naturally buttery texture.
Recipe Variations
For a spicy version, add crushed red pepper flakes, cayenne pepper, or a little hot sauce.
For a loaded potato-style soup, top each bowl with extra shredded cheddar and chopped green onions.
For extra vegetables, add corn, peas, spinach, or diced bell peppers.
For a garlic-herb version, add a little dried thyme or Italian seasoning while the soup simmers.
For an even thicker soup, mash a small portion of the cooked potatoes directly in the pot before adding the creamy sauce.
What to Serve With
Serve this hearty soup with warm crusty bread for dipping into the creamy broth.
Garlic bread makes an especially delicious pairing.
A simple green salad provides a fresh contrast to the rich soup.
You can also serve it with toasted dinner rolls for a comforting family meal.
Make-Ahead Instructions
This soup can be prepared ahead of time and refrigerated.
For the best texture, prepare the soup without the final cheese addition, then refrigerate it.
When ready to serve, gently reheat the soup over low heat and gradually stir in the cheddar cheese.
If the soup becomes too thick after refrigeration, add a splash of milk or broth.
Storage
Allow leftovers to cool before transferring them to airtight containers.
Refrigerate for up to 3–4 days.
The soup may thicken in the refrigerator, which is normal.
Reheating
Reheat the soup gently in a saucepan over low to medium-low heat.
Stir frequently and add a splash of milk or broth if needed.
Avoid boiling the soup during reheating because excessive heat can cause the dairy and cheese to separate.
Freezing
Because this soup contains milk, flour, and cheese, freezing can slightly change its creamy texture.
For the best results, freeze the soup before adding the cheese and creamy milk mixture if possible.
Cool the broth, beef, vegetables, and potatoes completely before freezing in airtight freezer-safe containers.
Thaw overnight in the refrigerator, reheat gently, then prepare and add the creamy sauce and cheddar before serving.
Common Mistakes to Avoid
Do not boil the soup aggressively after adding the milk because the dairy can separate.
Avoid adding the cheese while the soup is still at a rolling boil.
Do not skip browning the beef because it adds important flavor to the finished soup.
Avoid adding the milk too quickly to the roux. Pour it gradually while whisking continuously.
Do not cut the potatoes into very large pieces because they will take longer to cook and may become unevenly tender.
Nutrition Estimate
Nutrition values are approximate and will vary depending on the beef, milk, cheese, and serving size.
| Nutrient | Estimated Per Serving |
| Calories | 400–500 kcal |
| Protein | 24–30 g |
| Carbohydrates | 30–38 g |
| Fat | 22–30 g |
| Saturated Fat | 11–16 g |
| Fiber | 3–5 g |
| Sugar | 5–8 g |
| Sodium | 700–1,000 mg |
Frequently Asked Questions
Can I use chicken broth instead of beef broth?
Yes. Chicken broth works very well and creates a slightly lighter flavor. Beef broth gives the soup a deeper, richer taste.
Can I use heavy cream instead of milk?
Yes. You can replace some of the milk with heavy cream or half-and-half for a richer soup.
What potatoes are best for this soup?
Russet or Yukon Gold potatoes are excellent choices. Cut them into evenly sized cubes so they cook at the same rate.
Can I make this soup ahead of time?
Yes. It can be prepared ahead and gently reheated. If possible, add the cheese toward the end when reheating for the smoothest texture.
Why did my cheese become grainy?
Cheese can become grainy when exposed to very high temperatures. Remove the soup from the heat before adding the cheddar and stir it in gradually.
How can I make the soup thicker?
You can simmer it a little longer, mash some of the cooked potatoes, or slightly increase the amount of flour in the roux.
Can I freeze this soup?
Yes, but the texture may change slightly after freezing. For the best results, freeze the soup before adding the creamy sauce and cheese.
Final Thoughts
This Creamy Cheesy Ground Beef & Potato Soup is everything you want from a comforting homemade meal: tender potatoes, flavorful ground beef, wholesome vegetables, a creamy broth, and plenty of melted cheddar.
It is warm, filling, easy to prepare, and perfect for chilly evenings when you want something hearty and satisfying. Serve it with crusty bread and a sprinkle of fresh parsley for the ultimate cozy dinner. 🥔🥩🧀