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A steaming bowl of cheesy beef and potato soup garnished with fresh herbs

Cheesy Beef and Potato Soup

This comforting soup combines savory ground beef with tender potatoes in a rich, creamy broth, generously flavored with sharp cheddar and Monterey Jack cheeses. It's a perfect hearty meal for a chilly day.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Calories 550 kcal

Equipment

  • Large Dutch oven
  • Heavy-bottomed pot
  • Whisk
  • Cutting board
  • Knife

Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 chopped medium yellow onion
  • 2 peeled and diced carrots
  • 2 diced celery stalks
  • 2 minced cloves garlic
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
  • 1/2 teaspoon black pepper
  • 1 ½ pounds Yukon Gold potatoes peeled and diced into 1-inch cubes

Cream and Cheese

  • 1/2 cup heavy cream or half-and-half
  • 2 cups whole milk
  • 4 ounces cream cheese softened
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese or another good melting cheese

Seasoning & Garnish

  • Salt to taste
  • Fresh parsley chopped, for garnish - optional

Instructions
 

Cooking Steps

  • Heat olive oil in a Dutch oven over medium-high heat, then add ground beef and cook until browned, breaking it up and draining excess grease.
  • Add onion, carrots, and celery to the pot; cook for 5-7 minutes until softened, then stir in minced garlic for another minute until fragrant.
  • Pour in beef broth, add thyme, rosemary, and pepper; bring to a simmer, add potatoes, cover, and cook on medium-low for 15-20 minutes until potatoes are tender.
  • In a separate bowl, whisk together heavy cream, whole milk, and softened cream cheese until smooth.
  • Once potatoes are tender, stir the cream mixture into the soup and heat gently, stirring constantly, until hot but not boiling.
  • Gradually add shredded cheddar and Monterey Jack cheeses, stirring continuously until melted and the soup is smooth and creamy; do not boil after adding cheese to prevent separation.
  • Taste the soup and season with salt as needed; garnish with fresh chopped parsley if desired, and serve hot.

Notes

For a richer flavor, you can use a high-quality, full-fat beef broth. If you prefer a slightly thinner soup, you can reduce the amount of potatoes or add a bit more broth or milk. Ensure cream cheese is at room temperature for easier whisking. Be careful not to boil the soup after adding the cheese to prevent it from separating and becoming grainy.