Cozy Cheesy Potato Soup

Beefy cheese potato soup blends hearty ground beef with soft potatoes and gooey cheddar, making a comforting bowl that'll warm you right up. This simple one-pot meal turns basic ingredients into a thick, creamy soup that's perfect for cold nights or when you need something truly satisfying. What makes it special is how straightforward it is – chunks of potato and seasoned beef swimming in a creamy, cheese-filled broth that'll quickly become your family's most requested meal.

I stumbled upon this soup during an especially frigid winter when we needed something more filling than plain potato soup. The first time I scooped out a hot serving and saw the melted cheese stretching between the pot and bowl, I knew we'd found our new comfort food favorite. These days my children specifically ask for it whenever it rains, and I totally get why.

Key Ingredients

• Ground Beef (80/20 lean-to-fat ratio): This mix gives you just enough fat for flavor without making the soup greasy
• Yukon Gold Potatoes: They've got a smooth, buttery quality that slightly breaks down while cooking, thickening your soup naturally
• Sharp Cheddar Cheese: Skip the pre-shredded bags and grate a block yourself since packaged shreds have additives that mess with melting
• Heavy Cream: This is what gives your soup that velvety, rich texture you can't get any other way
• Yellow Onion: Brings a natural sweetness that works as the foundation for all the other flavors
• Fresh Garlic: Always go with fresh cloves instead of powder for the truest flavor

Step-by-Step Cooking Guide

Step 1: Get Everything Ready

Cut potatoes into even 1/2-inch squares so they cook at the same rate. Chop your onions finely and mince the garlic. Grate cheese while it's still cold from the fridge for easier handling. Arrange everything within reach before you start cooking.

Step 2: Start The Flavor Base

Warm a sturdy pot over medium heat. Cook the ground beef until you see a nice brown crust forming, making sure to break it into small bits. Toss in the diced onions with the meat, cooking until they turn see-through and slightly brown. Mix in the minced garlic just for about half a minute, until you can smell it.

Step 3: Pull Everything Together

Add the beef broth, making sure to scrape up all those tasty brown bits from the bottom. Drop in the diced potatoes and let it bubble gently. Add some salt and pepper, keeping in mind the cheese will bring saltiness later. Cover and let it cook until you can easily stick a fork through the potatoes, roughly 15-20 minutes. Turn the heat down before pouring in the cream to keep it from separating. Add handfuls of cheese slowly, waiting for each batch to melt completely.

Step 4: Final Adjustments

Try a spoonful and add more salt or pepper if needed. Let the soup bubble uncovered for 5-10 minutes until it reaches the thickness you want. If it gets too thick, splash in some warm broth; if it's too runny, let it cook longer.

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Back when I was little, my grandma always said potatoes were the ultimate comfort food. She'd put them in just about everything, but this soup was definitely her crowning achievement. The way the potatoes partly dissolve into the broth creates this amazing thickness you just can't get from cornstarch or flour.

Incredible Dairy Combo

When you mix heavy cream with sharp cheddar, you turn an ordinary soup into something truly memorable. The cream brings a silky richness that doesn't overpower anything else, while the cheese adds just enough tanginess to balance the earthy potatoes and savory meat. If you want more complex flavors, go for an aged cheddar instead of the mild stuff.

Personal Touches

Feel free to switch things up with this soup. Sometimes I throw in some diced carrots or celery along with the onions to make it even more filling. Other times I'll use a mix of cheeses instead of just cheddar – a little smoked gouda really takes things up a notch, and it's become my husband's absolute favorite version.

Pairing Ideas

This soup is definitely filling enough on its own, but I love serving it with a chunk of crusty sourdough for catching every last drop. A small side salad with a simple vinaigrette works great to cut through the richness. When I want to impress company, I'll scoop out the centers of bread loaves to make edible bowls – it always gets compliments around the table.

Over time making this soup, I've found that rushing just doesn't work. Taking your time to properly brown the beef, letting the potatoes cook until they're just right, and slowly mixing in the cheese makes all the difference. You don't just end up with dinner – you get a bowl that feels like a warm hug. Whether you're feeding your whole family or wanting leftovers for the week, this beefy cheese potato soup always hits the spot.

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Frequently Asked Questions

→ Can I prepare this in advance?

Totally! Keep it in the fridge for up to five days. Reheat gently, but avoid freezing 'cause of the cream and cheese.

→ How can I make this without gluten?

Switch out the flour for arrowroot or tapioca starch to keep it gluten-free.

→ What sides go best with this soup?

Pair it with a crunchy green salad, fresh bread, or some crackers. Toss on extra cheese and chives for a nice touch.

→ Can I swap the type of potatoes?

Sure thing! Use Russets, Yukon Golds, or even reds. Both waxy and starchy kinds work great.

→ How do I make it richer?

Add more cheese, replace cream with whole milk, or stir in Worcestershire sauce and a bit of paprika.