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A steaming bowl of cheesy beef and potato soup garnished with fresh herbs

Hearty Cheesy Beef and Potato Soup

A comforting and flavorful soup featuring ground beef, tender potatoes, and a rich, cheesy broth, perfect for a hearty meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 lean is ideal for flavor
  • 1 medium onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 6 cups beef broth
  • 2 large potatoes peeled and diced (Russet or Yukon Gold work great)
  • 1 teaspoon dried thyme
  • 0.5 teaspoon black pepper
  • 0.25 cup all-purpose flour
  • 1 cup milk whole milk for extra creaminess
  • 2 cups shredded sharp cheddar cheese freshly grated melts best!
  • Salt to taste
Optional Garnishes
  • fresh parsley
  • extra shredded cheese
  • sour cream or Greek yogurt a dollop of

Equipment

  • large Dutch oven or pot

Method
 

Cooking Steps
  1. Heat olive oil in a Dutch oven over medium-high heat, then brown the ground beef, breaking it apart and draining excess fat.
  2. Add chopped onion, carrots, and celery to the pot; cook for 5-7 minutes until soft, then stir in minced garlic for one minute until fragrant.
  3. Sprinkle flour over the beef and vegetables, cooking for 1-2 minutes while stirring to remove the raw flour taste and begin thickening the soup.
  4. Gradually pour in beef broth, stirring continuously to prevent lumps; add potatoes, thyme, and pepper, then simmer for 15-20 minutes until potatoes are tender.
  5. Stir in the milk and allow the soup to warm through for a few minutes.
  6. Remove the pot from heat, then gradually stir in shredded cheddar cheese until melted and smooth, and season with salt to taste.
  7. Ladle the hot soup into bowls and garnish with fresh parsley, extra cheese, or a dollop of sour cream or Greek yogurt as desired.

Notes

For a thicker soup, you can mash a portion of the cooked potatoes against the side of the pot. Adjust the amount of cheese to your preference; for an extra rich flavor, consider using a sharp white cheddar. This soup freezes well without the cheese; add fresh cheese when reheating.