An elegant bowl of Cheesy Beef and Potato Soup marries velvety cheese with savory braised beef and tender potatoes. The aroma of browned beef, caramelized onions, and melted cheese creates a refined comfort that feels both luxurious and familiar. For a gratin-style companion, consider the baked version at Cheesy Beef and Potato Bake, which shares the same rich flavors presented differently.
Why Make This Recipe
- Effortless Yet Elegant: A handful of straightforward techniques deliver layered, restaurant-quality flavor.
- Minimal Ingredients: Pantry-friendly staples transform into a sophisticated, cohesive dish.
- Impressive Flavor: Browning and a brief simmer concentrate beef juices, while sharp cheese and a touch of cream add silkiness.
What elevates this soup above ordinary versions is attention to texture: crisped beef bits, creamy potato ribbon, and a glossy, cheese-enriched broth that finishes with a buttery mouthfeel and a hint of fresh herbs.
Ingredients
Base
- 1 lb (450 g) ground beef — preferably 80/20 for flavor and a little fat
- 1 medium yellow onion, finely diced — translucent when cooked
- 2 cloves garlic, minced
Potatoes & Liquid
- 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes — hold shape yet soften
- 4 cups (1 L) beef stock — low-sodium recommended
- 1 cup (240 ml) whole milk or half-and-half — warmed
Sauce & Seasoning
- 2 tbsp unsalted butter, room temperature
- 2 tbsp all-purpose flour — for a light roux and silky body
- 1 tsp Dijon mustard — brightens the cheese
- 1/2 tsp smoked paprika — optional, for depth
- Salt and freshly ground black pepper, to taste
Cheese & Topping
- 1 1/2 cups sharp cheddar, grated — pack lightly for accurate measure
- 1/4 cup Parmesan, finely grated
- Fresh parsley, finely chopped, for garnish
Precision notes: use room temperature butter; grate cheese fresh for best melting; fresh herbs finely chopped.
How to Make Cheesy Beef and Potato Soup
- Prepare ingredients: cube potatoes evenly, grate cheeses, and measure stock. Heat the milk gently until warm; set aside.
- Mini-tip: Warm dairy integrates more smoothly into the hot broth.
- Brown the beef: heat a large Dutch oven over medium-high, add the ground beef, and season lightly. Cook until well-browned with some crisped edges, about 6–8 minutes. Remove beef with a slotted spoon and reserve drippings.
- Sensory cue: look for deep mahogany bits — they carry concentrated flavor.
- Sweat the aromatics: reduce heat to medium, add butter to the drippings, then the diced onion. Cook until translucent and glossy, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
- Mini-tip: deglaze the pan with a splash of stock to lift fond and capture flavor.
- Build the roux and liquid: stir in flour and cook 1 minute to eliminate raw taste. Gradually whisk in beef stock until smooth, scraping the bottom. Add potatoes and return browned beef to the pot. Bring to a gentle simmer.
- Sensory cue: the broth should thicken slightly and turn a warm, golden-brown.
- Simmer until potatoes are tender, about 12–15 minutes. Test a cube for a tender yet intact texture. Adjust salt and pepper.
- Mini-tip: simmer gently — a rolling boil will break down potatoes too quickly.
- Finish with dairy and cheese: lower heat to very low. Whisk warm milk and Dijon into the soup, then gradually stir in cheddar and Parmesan until melted into a glossy, creamy consistency. Taste and correct seasoning.
- Sensory cue: the soup should coat a spoon with a silky, slightly viscous ribbon.
- Serve immediately garnished with chopped parsley and an extra sprinkle of Parmesan.
- Professional note: keep heat low while adding cheese to prevent graininess.
How to Serve Cheesy Beef and Potato Soup
Present the soup in shallow, warm bowls to showcase its glossy texture. Spoon a central mound of beef and potato, then ladle cheese broth around it for contrast. Garnish with a scatter of finely chopped parsley and a whisper of cracked black pepper. Offer thin slices of crusty sourdough or a buttered baguette on the side; for a contrasting regional pairing, try a light vegetable side inspired by the flavors of Beef and Broccoli Chinese recipe.
How to Store Cheesy Beef and Potato Soup
Cool the soup to room temperature within two hours. Transfer to airtight containers and refrigerate for up to 3 days. For longer storage, freeze in portions for up to 3 months — leave 1 inch headspace as the potato will expand slightly. Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk or stock to restore the silky texture. Avoid high heat to prevent cheese separating or becoming grainy.
Tips to Make Cheesy Beef and Potato Soup
- Brown aggressively: more fond equals more savory depth. Scrape the fond when deglazing to capture those browned flavors.
- Add cheese slowly: fold in grated cheese off the heat or on very low heat to keep the texture smooth.
- Choose Yukon Gold: they hold shape and yield a creamy interior without turning to mush.
- Adjust thickness: for a thinner soup, add up to 1 cup more stock; for thicker, mash a few potato cubes against the pot to release starch.
Variation (if any)
- Luxurious upgrade: swap half the cheddar for Gruyère for a nuttier, more refined profile.
- Lighter version: use lean ground sirloin and low-fat milk, finishing with a tablespoon of crème fraîche for silkiness.
- Vegetarian twist: replace beef with lentils or smoked mushrooms and use vegetable broth; finish with the same cheese blend for depth.
FAQs
Can I make this soup ahead of time?
Yes. Prepare through step 5, cool, and refrigerate. Finish with milk and cheese just before serving to retain a fresh texture.
Will the potatoes become grainy after freezing?
Potatoes may soften slightly after freezing; portion and freeze only if you accept a softer texture. Reheat gently and stir to reincorporate any broken pieces.
What cheese melts best for this soup?
Sharp cheddar melts reliably and offers bright flavor. Blending with a small amount of Gruyère or fontina creates a smoother, more complex finish.
Is this recipe suitable for weeknight cooking?
Yes. Active time is modest; browning and a single simmer produce deep flavor without long braising.
Conclusion
Cheesy Beef and Potato Soup offers a refined balance of textures — crisped beef bits, yielding potato, and a glossy, cheese-enriched broth — delivered with straightforward technique. Its modest ingredient list belies the layered, savory aroma that fills the kitchen during cooking. Share your thoughts and plating photos in the comments and spread the recipe on social media to inspire others. For a different take on the same comforting flavors, see this curated recipe from another kitchen: Cheesy Beef and Potato Soup on I Am Homesteader. How would you make this dish your own?
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Cheesy Beef and Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
An elegant bowl of Cheesy Beef and Potato Soup marries velvety cheese with savory braised beef and tender potatoes, delivering layered, restaurant-quality flavors.
Ingredients
- 1 lb (450 g) ground beef
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 4 cups (1 L) beef stock
- 1 cup (240 ml) whole milk or half-and-half
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups sharp cheddar, grated
- 1/4 cup Parmesan, finely grated
- Fresh parsley, finely chopped, for garnish
Instructions
- Prepare ingredients: cube potatoes evenly, grate cheeses, and measure stock. Heat the milk gently until warm; set aside.
- Brown the beef: heat a large Dutch oven over medium-high, add the ground beef, and season lightly. Cook until well-browned, about 6–8 minutes. Remove beef and reserve drippings.
- Sweat the aromatics: reduce heat to medium, add butter, then the diced onion. Cook until translucent, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Build the roux and liquid: stir in flour and cook for 1 minute. Gradually whisk in beef stock until smooth. Add potatoes and return beef to the pot. Bring to a simmer.
- Simmer until potatoes are tender, about 12–15 minutes. Adjust salt and pepper.
- Finish with dairy and cheese: lower heat, whisk in warm milk and Dijon, then gradually stir in cheddar and Parmesan until melted. Taste and correct seasoning.
- Serve immediately garnished with chopped parsley and extra Parmesan.
Notes
Serve in shallow, warm bowls. Pair with crusty sourdough or a buttered baguette. Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg