How to Make Potato Ground Beef Soup?

Hearty Potato Ground Beef Soup with Cheddar

A creamy, cheesy soup loaded with ground beef, tender potatoes, and melted cheddar. Perfect for a comforting weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 1

Course: Beef, Comfort Food, Dinner, Soup

Cuisine: American

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 pound ground beef
• 1 large yellow onion diced
• 1 teaspoon garlic minced
• 4 cups beef broth 32 ounces or 960 ml
• 2 pounds Yukon Gold potatoes peeled and diced into 1/2-inch cubes
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground
• 1 1/2 cups mild cheddar cheese shredded, about 6 ounces or 170 grams
• 1 cup heavy whipping cream 8 fluid ounces or 238 ml
• 1 tablespoon cornstarch
• 2 tablespoons water
• fresh parsley chopped, for garnish

Method

 

1. In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion, breaking the beef into crumbles, until the beef is browned and the onion is soft, about 8 to 10 minutes. Drain off any excess fat.
2. Add the minced garlic and cook for 1 more minute, stirring constantly.
3. Stir in the beef broth, diced potatoes, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer until the potatoes are fork-tender, about 15 to 20 minutes.
4. Gradually add the shredded cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and the soup is smooth.
5. Pour in the heavy cream and stir to combine. Heat the soup through for 3 to 5 minutes, but do not let it boil.
6. In a small bowl, whisk the cornstarch with the water to create a slurry. Slowly drizzle the slurry into the soup while stirring constantly. Let the soup simmer for 2 to 3 minutes until it thickens slightly.
7. Serve the soup hot, garnished with chopped parsley and extra shredded cheese if desired.

Nutrition

Calories: 420kcalCarbohydrates: 24gProtein: 22gFat: 27gSaturated Fat: 14gCholesterol: 95mgSodium: 680mgFiber: 3gSugar: 4g

Notes

For a lighter version, substitute half-and-half for heavy cream and reduce the cheese to 1 cup. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove, adding a splash of broth if needed. This soup can be made ahead and frozen for up to 3 months, but thaw overnight in the fridge before reheating. Avoid boiling after adding the cream to prevent curdling. For extra richness, top with a dollop of sour cream or crispy bacon bits. Serve with crusty sourdough bread for dipping.

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Why You’ll Love This Potato Ground Beef Soup

Some nights you just need dinner to happen without a whole production. You know the ones – you’ve been running around all day, the kids are hangry, and the last thing you want is a sink full of dishes and a complicated recipe staring you down.

This potato ground beef soup is my answer to those nights. It’s thick, it’s cheesy, and it comes together in about 40 minutes using stuff you probably already have in your fridge and pantry. The first time I made this, I actually forgot the salt. Like, completely left it out. And you know what? My family still polished off the whole pot. That’s when I knew this one was a keeper.

It’s the kind of easy ground beef soup that feels like a hug in a bowl. Rich and creamy from the melted cheddar and heavy cream, with tender Yukon Gold potatoes that break down just enough to make everything feel silky. Plus, it’s all made in one pot. Less cleanup, more time for you to actually sit down and breathe.

Ingredients You’ll Need

Let’s talk about what goes into this hearty beef and potato soup. Nothing fancy here, I promise. Most of these are pantry staples you probably have on hand.

• Ground beef: One pound is all you need. I usually go with 80/20 for flavor, but you can use leaner if that’s what you’ve got. Just make sure to drain the excess fat after browning.
• Yellow onion and garlic: The flavor base. That smell of onion and garlic sizzling in the pot? Instant “everything’s okay” vibes.
• Beef broth: Four cups give this soup its savory backbone. If you use chicken broth, your soup will end up lighter in color – still tasty, just different.
• Yukon Gold potatoes: Two pounds, peeled and diced into half-inch cubes. These are my favorite for this soup because they’re creamy but hold their shape pretty well. Russets work too, but they’ll break down more and make the soup thicker.
• Paprika, salt, and pepper: Simple seasonings that go a long way. The paprika adds a subtle warmth and a nice color.
• Mild cheddar cheese: One and a half cups, shredded. Please shred it yourself – the pre-shredded stuff has anti-caking agents that make it clump instead of melting smooth.
• Heavy whipping cream: A full cup for that luxurious, creamy texture.
• Cornstarch and water: For a quick slurry that thickens the soup just right. No fussing with a roux.
• Fresh parsley: For garnish. Totally optional, but it makes the bowl look pretty.

How to Make Potato Ground Beef Soup (Step-by-Step)

Alright, let’s get cooking. This is one of those simple potato soup recipes that doesn’t require any special skills. If you can brown meat and stir, you’ve got this.

Stage 1: Brown the beef and onion. Grab your largest pot or Dutch oven – I use a 5-quart one – and set it over medium heat. Add the ground beef and diced onion. Break the beef into crumbles as it cooks. You’re looking for the beef to be browned and the onion to be soft and translucent, which takes about 8 to 10 minutes. Don’t rush this part; browning adds so much flavor. Once it’s done, drain off any excess fat. Yes, you really need to do this. Too much grease will make the soup oily.

Stage 2: Add aromatics and liquid. Stir in the minced garlic and cook for just one minute, stirring constantly. You want it fragrant but not burnt. Then pour in the beef broth, add the diced potatoes, paprika, salt, and pepper. Bring everything to a boil, then reduce the heat to medium-low and let it simmer until the potatoes are fork-tender. This usually takes about 15 to 20 minutes. You can test a potato cube by piercing it with a fork – it should slide in easily but the potato shouldn’t be falling apart.

Stage 3: Melt in the cheese. This is where the magic happens. Gradually add the shredded cheddar cheese, a handful at a time, stirring continuously. Don’t dump it all in at once – that’s a recipe for clumpy soup. Wait until each handful is fully melted before adding the next. The soup will turn smooth and gloriously cheesy.

Stage 4: Finish with cream and thicken. Pour in the heavy cream and stir to combine. Let it heat through for 3 to 5 minutes, but here’s the important part – do not let it boil. Boiling can make the dairy curdle, and nobody wants that. In a small bowl, whisk the cornstarch with the water to make a slurry. Slowly drizzle it into the soup while stirring constantly. Let it simmer for 2 to 3 more minutes, and you’ll see the soup thicken up beautifully. Serve hot, garnished with chopped parsley and maybe a little extra cheese on top.

Tips for the Best Soup

I’ve made this potato ground beef soup more times than I can count, and I’ve picked up a few tricks along the way. Here’s what I’ve learned.

• Don’t skip draining the fat. If you’re using a fattier ground beef, that extra grease will sit on top of your soup and make it feel heavy. Drain it off after browning.
• Avoid boiling after adding dairy. This is the number one mistake people make. Once the cream and cheese go in, keep the heat at a gentle simmer. Boiling can cause the dairy to separate and turn grainy.
• Shred your own cheese. I know, I know, it’s an extra step. But pre-shredded cheese has cellulose and starches that prevent it from melting smoothly. Freshly shredded cheddar melts like a dream.
• Use the cornstarch slurry. This is the easiest way to thicken the soup without making a separate roux. Just whisk it in and watch it work.
• Let the potatoes tell you when they’re done. Fork-tender means the fork goes in easily but the potato cube still holds its shape. Mushy potatoes aren’t the end of the world, but they’ll make the soup more like a stew.

Substitutions and Variations

One of the best things about this easy potato beef soup is how flexible it is. Don’t have something? No problem. Here are some swaps and add-ins you can try.

Ground meat: If you don’t have ground beef, ground chicken or ground turkey work great. Just keep in mind that leaner meats might need a little extra oil to brown properly.

Potatoes: Yukon Golds are my top pick, but Russet potatoes will break down more and make the soup thicker. Red potatoes hold their shape really well, so they’re a good choice if you want distinct potato chunks.

Cheese: Mild cheddar is classic, but sharp cheddar adds more punch. You can also try Monterey Jack or a mix of both for a different flavor.

Dairy-free option: Substitute full-fat coconut milk for the heavy cream and use a dairy-free cheddar alternative. The flavor will be different, but it still works.

Extra veggies: Feel free to throw in carrots, celery, or corn if you have them hanging around. Dice the carrots small so they cook in the same time as the potatoes. Yes, you can use whatever vegetables are hiding in your pantry – no one will write you a ticket.

What to Serve with Potato Ground Beef Soup

This soup is pretty hearty on its own, but a good side dish never hurts. Here’s what I like to serve with it.

• Crusty bread: Sourdough is my go-to. Something to dip into that cheesy broth. A warm baguette works too.
• Simple green salad: A light salad with a tangy vinaigrette cuts through the richness of the soup beautifully.
• Roasted vegetables: If you want to add more veggies to the meal, roast some broccoli or asparagus on the side.
• Extra toppings: Set out a little bowl of shredded cheese, chopped green onions, or even a dollop of sour cream for people to add themselves.

How to Store and Reheat Leftovers

This soup makes great leftovers – if you have any left, that is. Here’s how to keep it tasting fresh.

In the fridge: Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. When you reheat it, do it gently on the stove over low heat. Stir frequently to prevent the dairy from separating. If it’s too thick, add a splash of broth or water to thin it out.

In the freezer: This is a bit trickier because of the dairy. You can freeze this soup for up to 3 months, but the texture might change slightly. Thaw it overnight in the fridge before reheating. I’ve done it plenty of times, and it still tastes great – just don’t expect it to be as creamy as the day you made it.

Pro tip: If you’re meal prepping, consider freezing the soup before you add the cream and cheese. Then stir those in fresh when you reheat. It’s a little extra work, but the texture stays perfect.

Frequently Asked Questions

You just made a real dinner. Go put your feet up. And if you’re looking for more inspiration, come hang out with me over on Pinterest – I’m always pinning new recipes that make weeknight cooking feel less like a chore and more like a win.