Hearty Cheesy Beef & Potato Soup: A Family Favorite (Print Version)

Cheesy Beef and Potato Soup: Warm up with this ultimate comfort food! Hearty, flavorful, and so easy to make for your family tonight.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains dairy, meat. Can be made gluten-free with substitutions.

# Ingredients:

→ Main Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground beef (80/20 recommended)
03 - 1 large yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 4 cups beef broth
06 - 2 lbs Russet potatoes, peeled and diced (about 4-5 medium)

→ Dairy & Thickeners

07 - 1/4 cup all-purpose flour
08 - 2 cups whole milk
09 - 2 cups sharp cheddar cheese, freshly shredded

→ Flavor Boosters

10 - 1 tsp dried thyme
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste

→ Garnish & Toppings

13 - Fresh parsley or green onions, chopped (for garnish)
14 - Extra shredded cheddar cheese (optional)

# Instructions:

01 - Grab your biggest Dutch oven or a heavy-bottomed pot, get it hot over medium-high heat. Toss in your ground beef and break it up. We're looking for beautifully browned bits here, not just grey meat. This is where all that deep, savory flavor for your Cheesy Beef and Potato Soup starts, so don't rush it! Once it’s all nicely browned, drain off most of that fat, leaving just a tablespoon or two behind. Honestly, this is where I sometimes forget to drain enough, but a quick spoon-out later fixes it.
02 - To the same pot with that little bit of beef fat, add your chopped onion. Stir it around until it starts to soften and turn translucent, about 5-7 minutes. Then, toss in the minced garlic. Oh, the smell! That's the smell of comfort food, right there. Cook for just a minute more until fragrant; don’t let it burn, or it’ll turn bitter, a mistake I've made more times than I'd like to admit! This step really sets the stage for a flavorful Cheesy Beef and Potato Soup.
03 - Sprinkle the all-purpose flour over the onions and garlic. Stir, stir, stir for about a minute. You’re making a quick roux here, and it’s crucial for thickening our Cheesy Beef and Potato Soup. It’ll look a bit pasty, and that's exactly what we want! Slowly pour in the beef broth, whisking constantly to avoid any lumps. Trust me, nobody wants a lumpy soup. Bring it to a gentle simmer; it’ll start to thicken up a bit.
04 - Now, add your diced russet potatoes, dried thyme, and the bay leaf to the pot. Give it a good stir. Bring the soup back to a simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. You want those potatoes to be fork-tender, but not mushy. This is where the magic happens, as the flavors meld and the potatoes soften, getting ready for their cheesy destiny in this Cheesy Beef and Potato Soup. I usually peek in a few times, just to make sure nothing's sticking.
05 - Once the potatoes are tender, remove the bay leaf. Slowly stir in the whole milk. Let it warm through for a few minutes, but don't bring it to a rolling boil after adding the milk, or it might curdle – learned that the hard way! Then, off the heat, stir in that glorious sharp cheddar cheese until it's completely melted and smooth. Stir until it's all one creamy, dreamy consistency. Taste and adjust your salt and pepper. This is where your Cheesy Beef and Potato Soup truly shines!
06 - Ladle generous portions of your warm, comforting Cheesy Beef and Potato Soup into bowls. Garnish with a sprinkle of fresh parsley or chopped green onions, maybe even a little extra shredded cheddar if you're feeling extra. It should be thick, creamy, and wonderfully satisfying. The aroma alone is enough to make anyone's mouth water. Get ready for some serious comfort!

# Notes:

01 - Don't rush browning the beef; those dark bits are pure flavor.
02 - Reheat leftovers gently on the stovetop to maintain creaminess.
03 - If you don't have russets, Yukon Golds work but give a slightly less starchy texture.
04 - A side of crusty bread is essential for soaking up all that goodness.

# Equipment Needed:

01 - Large Dutch oven or pot
02 - cutting board
03 - knife

# Nutrition (Per Serving):

Calories: ~450 kcal
Total Fat: ~25g
Total Carbohydrate: ~30g
Protein: ~25g

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