I make this potato soup on gray evenings when the house needs warmth. Steam rises. The broth smells rich with beef and cheddar. A spoon taps the pot. I taste. The potatoes feel tender and the cheese melts smooth. We use one pot and simple steps. Brown beef. Soften onion and celery. Stir in potato and broth. Let it simmer until a fork slips in with no push. I add milk and a small handful of cheese. The soup turns creamy and thick. Pepper wakes it up. A squeeze of lemon gives a soft lift. Friends show up and bowls appear. We pass extra cheddar and green onions. Crackers crack. Someone asks for seconds and I do not act surprised. This soup is steady and kind. It tastes like a calm night and a clean kitchen. You can freeze a batch. Reheat on the stove and eat slow.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cheesy Beef Potato Soup Recipe
- 3) Ingredients for Cheesy Beef Potato Soup
- 4) How to Make Cheesy Beef Potato Soup
- 5) Tips for Making Cheesy Beef Potato Soup
- 6) Making Cheesy Beef Potato Soup Ahead of Time
- 7) Storing Leftover Potato Soup
- 8) Try these Soup Recipes next
- 9) Cheesy Beef Potato Soup
- 10) Nutrition
1) Key Takeaways
I built this recipe with weeknight peace in mind. Heat rises from the pot. Cheese melts in smooth ribbons. The bowl sits warm in your hands. Each spoonful tastes full yet light enough for a second round. On Elena Cooks we like comfort that fits real life. I write it the way I cook it. Clean steps. No gear that gathers dust. A short list. A strong payoff.
The broth carries beef savor and soft potato. A mild spice nudges the finish. You can serve it plain or load it with green onions and more cheddar. I keep the texture creamy with a small mash of potato in the pot. That trick gives the feel of a slow simmer without extra work. Think hearty potato soup balance with gentle richness.
Readers ask if the method fits a busy night. It does. One pot saves the sink. The steps move fast and clear. The taste sits squarely in family friendly territory. Kids lean in. Grown ups take another ladle. I sign my name Elena and I stand by it. Find more at Elena Cooks at www.elenacooks.com.
2) Easy Cheesy Beef Potato Soup Recipe
I keep this pot simple by choice. Potato soup brings calm to a loud day. Potato soup also plays well with small swaps. The base uses beef for depth and cheddar for body. The cook time stays short. The flavor reads slow cooked. I like that kind of quiet win.
The method lives on the stovetop and keeps focus on clean flavor. Brown the beef. Soften the vegetables. Pour broth. Simmer until the potatoes give with a fork. A short mash thickens the pot. Milk and cheese bring the finish together. That is creamy potato soup without fuss.
On Elena Cooks we write recipes that sit close to home. This one tastes like a cozy diner lunch made by someone who knows your order. If you track search terms you will spot simple potato soup recipe near the top. This version gives you that fast feel yet brings full flavor. It is my go to on cool nights.
3) Ingredients for Cheesy Beef Potato Soup
Ground beef gives a savory base that plays well with cheddar. I use lean so the pot stays light. A good brown adds flavor that reads bigger than the time suggests.
Russet potatoes turn tender and creamy when simmered. They release starch that helps thicken the pot. Cut them in even cubes so they cook at the same pace.
Onion garlic and celery soften and sweeten the broth. They round the beef notes and lift the potato. A small dice blends into each spoonful.
Beef broth adds body and depth to the soup. I choose low sodium so I can season by taste. Warm broth keeps the simmer steady.
Milk brings gentle richness without heavy feel. It turns the base into creamy potato soup with only a brief stir.
Cheddar cheese melts smooth and ties the flavors. Shred it fresh if you can. The melt feels silkier and the taste reads cleaner.
Butter and flour make a light roux that holds the texture. A short cook removes raw flour taste. You get a body that clings to the spoon.
Salt black pepper and smoked paprika season the pot and bring a soft warmth. I finish with a squeeze of lemon for a small lift.
4) How to Make Cheesy Beef Potato Soup
Step one brown the beef Set a heavy pot over medium heat. Add the beef and break it up. Cook until browned and a few edges crisp. Spoon off extra fat so the flavors stay focused.
Step two soften the aromatics Stir in onion celery and garlic. Cook until glossy and sweet. The fond on the bottom will loosen later and enrich the broth.
Step three build the base Melt butter in the pot. Sprinkle flour and stir for one minute. The paste should look smooth. Add the potatoes and pour in warm broth. Scrape the bottom to pull up flavor.
Step four simmer and thicken Bring the pot to a gentle bubble. Cook until the potatoes feel tender. Mash a few cubes against the side of the pot. That gives stovetop potato soup a full body with little effort.
Step five finish and taste Stir in milk and cheddar. Mix until smooth. Season with salt pepper and smoked paprika. Add a small squeeze of lemon. Rest the pot for a minute then serve hot.
5) Tips for Making Cheesy Beef Potato Soup
Use even cuts Keep potato cubes the same size so they cook at one pace. Small and even pieces bring a smooth spoon feel and a clean look in the bowl.
Balance the body If the pot looks thin mash a few more potatoes. If it looks thick loosen with warm broth. Small moves guide texture with control.
Season in layers Salt the beef as it browns. Taste again after the simmer. Finish with pepper and a touch of lemon. That gives creamy potato soup lift without weight.
Hold the heat gentle A soft simmer protects the milk from curdling and keeps cheese smooth. Boil brings grain. Gentle heat brings silk.
6) Making Cheesy Beef Potato Soup Ahead of Time
I plan this make ahead method for busy nights. Cook the soup through the simmer and mash stage. Stop before the milk and cheese. Cool the pot and chill it covered. The base stays stable and ready.
When you plan to serve warm the base on low. Stir in milk and cheddar just before the bowls come out. The finish tastes fresh and the texture stays smooth. This path keeps the flavor bright and the color even.
For a lunch plan portion the base into containers. Pack green onions and extra cheese on the side. Reheat then top and eat. The method reads like simple potato soup recipe speed yet keeps that home cooked feel that we like on Elena Cooks.
7) Storing Leftover Potato Soup
Cool the pot to room temp then move the soup to shallow containers. Label the date so the fridge stays organized. The flavor holds well for three days.
For the freezer skip the milk and cheese and store the base. Thaw overnight. Warm on low. Add the dairy near the end. The texture comes back clean and the taste reads fresh.
When reheating stir now and then so the heat moves evenly. If the soup looks thick add a splash of broth. If it looks loose simmer for a minute. That keeps the bowl right where you want it for a quick soup recipe lunch.
8) Try these Soup Recipes next
9) Cheesy Beef Potato Soup
Potato Soup Cheesy Beef Comfort by Elena
Ingredients
For the Soup
- 450 g ground beef
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 900 g russet potatoes peeled and cubed
- 4 cups beef broth low sodium
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp smoked paprika
- 1 tsp lemon juice
For Serving
- sliced green onions
- extra shredded cheddar
- plain yogurt or sour cream
- crushed crackers
Instructions
Cook and Build Flavor
- Set a heavy pot over medium heat. Add ground beef. Cook until browned. Spoon off extra fat.
- Add onion celery and carrots. Cook until soft and glossy. Stir in garlic and cook one minute.
Make the Base
- Melt butter in the pot. Sprinkle flour and stir for one minute to make a light roux.
- Add potatoes and broth. Scrape the bottom with a wooden spoon. Bring to a gentle simmer.
Simmer and Finish
- Cook until potatoes are tender. Mash a few cubes against the side of the pot to thicken.
- Stir in milk and cheddar. Mix until smooth. Season with salt pepper and smoked paprika. Add lemon juice.
Serve
- Ladle into warm bowls. Top with green onions cheddar and a small spoon of yogurt. Add crackers for crunch.
10) Nutrition
One warm bowl gives steady fuel for an easy night. Calories sit in a moderate range for a comfort dish. Protein supports fullness. The mix of potato and dairy makes a gentle base that feels kind on a cold evening.
If you track numbers at home here is a guide per serving. Calories about four hundred twenty. Protein about twenty grams. Carbohydrates about thirty four grams. Fiber about three grams. Fat about twenty three grams with a portion from cheese. Sodium about eight hundred twenty milligrams. These figures are estimates from common data.
I keep nutrition notes plain so you can plan your meal with ease. Serve with a green salad for balance. Add fruit for a sweet finish. On Elena Cooks we pair comfort with clear information and we write it in a voice that respects your time.
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