Hearty Potato Soup with Cheese and Beef

Are you searching for a comforting, satisfying, and utterly delicious meal that tastes just like your favorite loaded cheeseburger but in a warm, cozy bowl? Look no further than this incredible Potato Soup with Cheese and Beef recipe! This isn’t just any potato soup; it’s a rich, creamy, and ridiculously flavorful Loaded Cheeseburger Soup that’s perfect for a chilly evening or whenever you crave a hearty, home-cooked meal. Full of tender potatoes, savory ground beef, and a generous amount of melted cheese, this soup is guaranteed to become a family favorite and a staple in your recipe rotation.

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Key Ingredients for Hearty Potato Soup with Cheese and Beef

Here’s everything you’ll need to create this incredibly comforting and flavorful potato soup:

For the Soup Base:

2 tablespoons olive oil or butter: For sautéing the aromatics and beef.
1 ½ pounds lean ground beef: Or ground chuck (80/20 works great for flavor).
1 large yellow onion, diced: Adds a foundational sweetness and aroma.
2 cloves garlic, minced: Essential for a robust flavor base.
6-8 medium Russet potatoes, peeled and diced into 1-inch cubes: Aim for about 2 pounds total. Russets break down slightly to create a creamy texture while still holding their shape.
6 cups beef broth: Low sodium is preferred so you can adjust seasoning later.
1 teaspoon dried thyme: A classic herb that pairs wonderfully with beef and potatoes.
½ teaspoon smoked paprika: Adds a lovely depth and smokiness, mimicking a grilled burger.
Salt and freshly ground black pepper to taste: Season generously throughout the cooking process.

For the Creamy Cheese Sauce:

4 tablespoons unsalted butter: For making the roux.
4 tablespoons all-purpose flour: To thicken the soup into a creamy consistency.
3 cups whole milk: Or half-and-half for an extra rich soup.
8 ounces Velveeta cheese, cubed: Melts beautifully and adds a classic “cheeseburger” flavor.
1 cup shredded sharp cheddar cheese: Adds a delicious, tangy finish.
1 cup shredded Monterey Jack cheese: For extra creaminess and a mild flavor. (Optional, can replace with more cheddar).
2 tablespoons Dijon mustard: A secret ingredient that really brightens the “cheeseburger” flavor.
1 tablespoon Worcestershire sauce: Adds an umami punch.

Optional Toppings (Highly Recommended!):

Crispy bacon bits: The ultimate cheeseburger topping.
Shredded cheddar cheese: For an extra cheesy garnish.
Diced green onions or chives: Adds a fresh, oniony bite.
Sour cream or Greek yogurt: For a cool, creamy dollop.
Dill pickle slices or relish: For that authentic cheeseburger tang.

How to Make Hearty Potato Soup with Cheese and Beef

This hearty Potato Soup with Cheese and Beef is incredibly easy to make, delivering a delicious, satisfying, and surprisingly simple meal in under an hour. Its rich, cheesy, and savory flavors will instantly comfort your soul, making it an absolute delight for busy weeknights. Get ready to enjoy a satisfying, full-flavored soup that’s ready to impress!

Preparation time: 20 minutes
Cook time: 35-40 minutes
Total time: 55-60 minutes

Step-by-Step Instructions:

Brown the Beef and Aromatics:
- Heat olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
- Add the diced onion to the pot with the beef and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Season the beef and onion mixture generously with salt and pepper.
Add Potatoes and Broth:
- Stir in the diced potatoes, dried thyme, and smoked paprika.
- Pour in the beef broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Prepare the Roux and Cheese Sauce:
- While the potatoes are simmering, prepare the cheese sauce. In a separate medium saucepan, melt the 4 tablespoons of butter over medium heat.
- Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken your soup.
- Gradually whisk in the whole milk (or half-and-half) until smooth. Continue whisking until the mixture thickens and begins to bubble; this will take about 3-5 minutes.
- Reduce the heat to low. Add the cubed Velveeta cheese, shredded sharp cheddar, and Monterey Jack (if using) to the milk mixture. Stir continuously until all the cheese is completely melted and the sauce is smooth and creamy.
- Stir in the Dijon mustard and Worcestershire sauce into the cheese sauce. Taste and adjust seasoning if needed.
Combine and Finish the Soup:
- Once the potatoes are tender, slowly pour the creamy cheese sauce into the Dutch oven with the beef and potato mixture.
- Stir gently until everything is well combined and heated through.
- Taste the soup and adjust seasonings (salt, pepper, or a pinch more smoked paprika) as needed. If the soup is too thick, you can add a little more beef broth or milk until it reaches your desired consistency.
Serve and Garnish:
- Ladle the hot Potato Soup with Cheese and Beef into bowls.
- Top generously with your favorite optional toppings like crispy bacon bits, extra shredded cheddar cheese, diced green onions, sour cream, or even a few pickle slices for that ultimate cheeseburger experience.
- Serve immediately and enjoy!

Why You’ll Love This Hearty Potato Soup with Cheese and Beef

You’re going to fall head over heels for this Potato Soup with Cheese and Beef because its main highlight is its incredibly rich, creamy texture combined with the robust, savory flavors of a loaded cheeseburger, all in one comforting bowl.

Not only is it pure comfort food, but making this delectable soup at home offers significant cost-saving benefits compared to dining out, providing a gourmet experience without the gourmet price tag. The flavorful toppings, from crispy bacon to tangy pickles, truly elevate this dish, allowing you to customize each serving to perfection. If you love the hearty nature of this soup, you might also enjoy our Creamy Chicken Noodle Soup for another comforting classic. Give this recipe a try; your taste buds will thank you!

What to Serve Hearty Potato Soup with Cheese and Beef

This hearty Potato Soup with Cheese and Beef is a meal in itself, but it pairs wonderfully with a few simple sides:

Crusty Bread or Dinner Rolls: Perfect for soaking up every last drop of that creamy, cheesy broth. A warm baguette or garlic bread would be fantastic.
Simple Green Salad: A light, fresh salad with a tangy vinaigrette offers a refreshing contrast to the richness of the soup.
Grilled Cheese Sandwiches: For the ultimate comfort food pairing, a classic grilled cheese is a surprisingly delicious accompaniment, doubling down on the cheesy goodness!
Cornbread: A slice of warm, buttery cornbread adds a lovely sweetness and texture.
Steamed Vegetables: A side of broccoli, green beans, or asparagus can add a healthy, vibrant element without overpowering the soup.

Top Tips for Perfecting Hearty Potato Soup with Cheese and Beef

Achieving the perfect Potato Soup with Cheese and Beef is easy with these insider tips:

Choose Your Potatoes Wisely: Russet potatoes are ideal for this soup as they break down slightly, contributing to the soup’s creamy texture while still retaining some body. Yukon Golds also work well for a slightly waxier texture. Avoid waxy potatoes like red new potatoes, as they won’t absorb flavors as well.
Don’t Skimp on Draining Fat: After browning the ground beef, thoroughly drain any excess fat. This prevents your soup from becoming greasy and ensures a cleaner, richer flavor.
Build Flavor in Layers: Season the beef and onions when you cook them, and then taste and adjust the soup’s seasonings again at the end. This layered approach ensures a well-balanced and deeply flavorful soup.
Keep the Cheese Sauce on Low Heat: When adding the cheese to the milk mixture, keep the heat low and stir constantly. High heat can cause cheese to separate or become stringy. Velveeta helps immensely for a smooth, melty texture.
Achieving Your Desired Consistency: If your soup is too thick, gradually whisk in more warm beef broth or milk until it reaches your preferred consistency. If it’s too thin, you can simmer it uncovered for a bit longer, or for a quicker fix, make a slurry of 1-2 tablespoons cornstarch mixed with an equal amount of cold water, then whisk it into the simmering soup until thickened.
Spice It Up (or Down!): For a little kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup. For a milder flavor, adjust the smoked paprika quantity.
Ingredient Substitutions:
- Ground Beef: Ground turkey or Italian sausage can be used as alternatives, though they will slightly change the flavor profile.
- Velveeta: While Velveeta is key for that classic smooth, melty cheeseburger soup texture, you can use an additional 8 ounces of sharp cheddar and Monterey Jack blend if desired, though the texture may be slightly less creamy.
- Milk: Half-and-half or heavy cream can be used for an even richer soup.
- Broth: Vegetable broth can be substituted for beef broth if preferred, but it will result in a less robust “beefy” flavor.

Storing and Reheating Tips for Hearty Potato Soup with Cheese and Beef

Refrigeration: Leftover Potato Soup with Cheese and Beef should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Allow the soup to cool completely before transferring it to the container.
Freezing: This soup freezes surprisingly well, especially if you use Velveeta, as it helps prevent the cheese from separating.
- Allow the soup to cool completely.
- Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion.
- It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Stovetop (Recommended): The best way to reheat is gently on the stovetop over low to medium-low heat, stirring frequently. Add a splash of milk or broth if the soup has thickened too much during storage to restore its creamy consistency.
- Microwave: Reheat individual portions in the microwave in 1-minute intervals, stirring in between, until heated through. Again, a little extra liquid might be needed to achieve the desired consistency.
- Avoid boiling the soup rapidly during reheating, as this can sometimes cause the cheese to separate or the potatoes to become mushy.

Final Thoughts:

This Potato Soup with Cheese and Beef isn’t just a recipe; it’s an experience. It’s the kind of dish that brings people together, warming you from the inside out with its rich flavors and comforting embrace. Whether you’re battling a winter chill or simply craving a hearty meal, this Loaded Cheeseburger Soup delivers on every front. It’s simple enough for a weeknight but special enough for company, proving that sometimes the best comfort food is surprisingly easy to make. So, gather your ingredients, follow these steps, and prepare to fall in love with your new favorite soup!

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Q1: Can I make this soup in a slow cooker?
A1: Yes, you can! Brown the beef and onions on the stovetop first, then transfer them to the slow cooker with the potatoes, broth, and seasonings. Cook on low for 4-6 hours or on high for 2-3 hours until potatoes are tender. Prepare the cheese sauce separately on the stovetop and stir it into the slow cooker during the last 30 minutes of cooking.

Q2: What if I don’t have Velveeta? Can I use all cheddar?
A2: While Velveeta is recommended for its smooth, consistent melt and classic flavor, you can substitute it with more shredded sharp cheddar and Monterey Jack. Be aware that using only natural cheeses might result in a slightly grainier texture if not melted slowly and carefully.

Q3: How can I make this soup vegetarian?
A3: To make a vegetarian version, substitute beef broth with vegetable broth and omit the ground beef. You can add plant-based ground “meat” crumbles (cook them according to package directions before adding) or additional vegetables like carrots and celery.

Q4: Can I add other vegetables to this soup?
A4: Absolutely! Diced carrots, celery, bell peppers, or corn would all be delicious additions. Add them along with the onions for extra flavor and nutrients.

Q5: My soup is too thick/thin. How can I fix it?
A5: If your soup is too thick, thin it out by stirring in a little extra warm beef broth or milk until it reaches your desired consistency. If it’s too thin, you can create a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water, then whisk it into the simmering soup and cook for a few more minutes until it thickens.

Q6: Can I use different types of cheese?
A6: Yes, feel free to experiment! Colby Jack, Gruyere, or even a smoked Gouda could add interesting flavor variations. Just ensure they are good melting cheeses.

Hearty Potato Soup with Cheese and Beef – Loaded Cheeseburger Soup