Why Make This Recipe
Cheesy Beef and Potato Soup is a comforting dish that’s perfect for any time of year. It combines savory ground beef, hearty potatoes, and creamy cheese into one delicious bowl. This recipe is not only easy to make, but it also warms you up on chilly days. Plus, it’s a great way to please the whole family!
How to Make Cheesy Beef and Potato Soup
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 4 cups)
- 4 cups beef broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Chopped green onions (for garnish, optional)
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and ground beef to the pot. Cook until the beef is browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Drain excess grease from the pot if needed. Stir in the diced potatoes, beef broth, salt, pepper, and thyme.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, reduce the heat to low and stir in the milk and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning if needed. If the soup is too thick, add more milk or broth to reach your desired consistency.
- Serve hot, garnished with chopped green onions if desired.
How to Serve Cheesy Beef and Potato Soup
Serve the soup hot in bowls, and consider adding a sprinkle of chopped green onions on top for a fresh touch. It goes well with crusty bread or crackers on the side for dipping. Enjoy with family and friends for a cozy meal!
How to Store Cheesy Beef and Potato Soup
To store the soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it. Just make sure to leave some space in the container for expansion.
Tips to Make Cheesy Beef and Potato Soup
- Feel free to adjust the seasonings to suit your taste. You might want to add some hot sauce for a spicy kick.
- You can use other types of cheese, like Monterey Jack or even a blend, for different flavors.
- For a thicker soup, blend a small portion of the soup and then stir it back in.
Variation
If you want a lighter version, you can replace the ground beef with ground turkey or chicken. For a vegetarian option, use lentils or skip the meat altogether and add more vegetables.
FAQs
1. Can I use frozen potatoes for this recipe?
Yes, you can use frozen diced potatoes. Just add a few extra minutes of cooking time for them to heat through.
2. Is this soup gluten-free?
Yes, as long as you check the beef broth or use a gluten-free option, this soup can easily be made gluten-free.
3. Can I add other vegetables?
Absolutely! Feel free to add carrots, celery, or any other vegetables you like to make it heartier. Just adjust the cooking time to ensure all vegetables are tender.
Cheesy Beef and Potato Soup
Ingredients
Main Ingredients
- 1 pound ground beef Savory main ingredient.
- 1 medium onion, diced Add flavor and texture.
- 3 cloves garlic, minced For aroma and taste.
- 4 medium potatoes, peeled and diced About 4 cups, adds heartiness.
- 4 cups beef broth For the soup base.
- 2 cups milk Makes the soup creamy.
- 1 cup shredded cheddar cheese For a cheesy flavor.
- 1 teaspoon salt To taste.
- 1/2 teaspoon black pepper Adds seasoning.
- 1 teaspoon dried thyme Herb for flavor.
- 1 tablespoon olive oil For sautéing.
- to taste Chopped green onions Optional garnish.
Instructions
Cooking the Soup
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and ground beef to the pot. Cook until the beef is browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Drain excess grease from the pot if needed. Stir in the diced potatoes, beef broth, salt, pepper, and thyme.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, reduce the heat to low and stir in the milk and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning if needed. If the soup is too thick, add more milk or broth to reach your desired consistency.
- Serve hot, garnished with chopped green onions if desired.
