There’s something magic that happens when a pot of soup bubbles away on the stove, especially one that smells like browned beef, tender potatoes, and melty cheddar. This Cheesy Beef & Vegetables Soup recipe is warm, cozy, and full of down-home goodness. It’s the kind of dish that makes folks linger at the table a little longer, especially when it’s served with crusty bread and a cold night outside. Whether you’re feeding kids or cooking for one, this hearty pot will have you going back for seconds, maybe thirds. And the best part? It’s one of those easy cheesy soup recipes that doesn’t need fuss to taste like love in a bowl.
Ingredients
Ground beef: Adds depth and a bit of richness. I usually go with 85/15 for just the right balance.
Yellow onion: Brings sweetness and warmth when sautéed. It’s the backbone of the flavor base.
Garlic: Just a couple of cloves minced, enough to give that soft, mellow zing we love in soups.
Carrots and celery: Classic soup pair, adding crunch and a fresh vegetal sweetness.
Russet potatoes: They soak up all that cheesy broth like little flavor sponges. You could swap in red potatoes, but russets break down beautifully.
Frozen corn and peas: Easy to keep on hand and they add just the right pop of sweetness and color.
Beef broth: Go for low sodium so you can control the seasoning. It gives that full-bodied flavor that water just can’t touch.
Whole milk or half and half: Creamy, comforting, and helps the cheese melt smooth.
Cheddar cheese: Sharp is best, but medium cheddar will work fine. Pre-shredded is convenient, but fresh off the block melts silkier.
Flour and butter: For a quick roux that thickens the soup without making it heavy.
Salt, pepper, smoked paprika, thyme: Simple seasonings, big comfort. That hint of paprika adds a whisper of smokiness that pairs like a charm with the beef.
Step by Step Instructions
Start by heating a large soup pot over medium heat. Add the ground beef and cook it until browned and crumbly. Spoon off any excess grease, but leave a little behind to flavor the vegetables.
Add your diced onions, carrots, and celery. Stir and let them cook for about five minutes until they soften up and the kitchen smells like you’re doing something right.
Sprinkle in the minced garlic and stir for another minute. Garlic burns quick, so keep it moving and fragrant but not browned.
Now toss in your potatoes, peas, and corn. Pour in the beef broth and bring the whole thing to a simmer. Let it bubble gently for about fifteen to twenty minutes, or until the potatoes are fork tender.
While that’s simmering, melt the butter in a separate small pan and whisk in the flour. Cook the roux for two to three minutes, just until golden and toasty smelling. Then whisk in the milk slowly to create a smooth sauce.
Pour that creamy mix into the soup pot and stir. Add the shredded cheddar a handful at a time, stirring until melted before adding more. This keeps the soup smooth and prevents clumping.
Finish with salt, pepper, smoked paprika, and thyme to taste. Let the whole pot sit off the heat for five minutes to thicken slightly and let the flavors settle in. That’s when it becomes more than soup; it becomes supper.
Mistakes to Avoid
Don’t rush the simmer. The potatoes need time to soften properly or you’ll bite into something chalky, and that ruins the comfort real quick. Also, don’t toss in all the cheese at once. It clumps and can turn gritty. Stir it in gradually for the smoothest finish. And finally, make sure the roux is cooked before adding the milk or the soup will taste floury. These small steps make all the difference in a perfect cheesy beef & vegetables soup recipe.
Pro Tips
If you’re tight on time, go ahead and use pre-chopped vegetables from the grocery store fridge case. No shame in a shortcut if it means getting dinner on the table faster. Just watch the salt level if you’re using pre-seasoned beef broth or bouillon. Taste before you season. For a richer bite, add a splash of Worcestershire sauce or a teaspoon of Dijon mustard into the broth. They melt into the background but leave behind this savory depth you can’t quite name. And if you’re making this for the freezer, stop before adding the milk and cheese. Freeze the broth and veggies, then reheat and finish with the creamy bits fresh. That keeps the texture just right every time. This soup also works beautifully in a slow cooker if you brown the beef first and let everything else bubble low for six hours. And if you’re looking for another creamy beef comfort dish, that creamy beef pasta on the site is a gem too.
Serving Suggestions
I love serving this with thick slices of toasted sourdough or a soft, fluffy dinner roll for dunking. The kind that soaks up the broth without falling apart. A crisp green salad makes a nice contrast if you’re feeling virtuous. Or just go all in and top the soup with a sprinkle of crushed kettle chips or crispy bacon bits. If you’re in the mood for cozy, the cheesy taco rice skillet would make a fine sidekick. And if it’s a no-dairy dinner night, save this soup for later and try something like easy honey garlic ground beef instead. Plenty of flavor, no cheese in sight.
Cheesy Beef & Vegetables Soup
Equipment
- Soup Pot
Ingredients
Soup Base
- 1 lb ground beef 85/15 for ideal richness
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 stalks celery chopped
- 2 russet potatoes peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 4 cups beef broth low sodium preferred
- 1 cup whole milk or half and half
- 2 cups cheddar cheese shredded, sharp preferred
Roux
- 2 tbsp butter
- 2 tbsp all-purpose flour
- salt and pepper to taste
- 1 tsp smoked paprika
- 1 tsp dried thyme
Instructions
- In a large soup pot over medium heat, brown the ground beef until cooked through. Drain most of the fat, leaving a bit for flavor.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
- Add diced potatoes, corn, peas, and beef broth. Bring to a simmer and cook for 15–20 minutes, until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour and cook for 2–3 minutes. Slowly whisk in milk to form a smooth sauce.
- Pour the milk mixture into the soup. Gradually add cheddar cheese, stirring until melted and smooth.
- Season with salt, pepper, smoked paprika, and thyme. Remove from heat and let sit 5 minutes before serving.
Notes
Frequently Asked Questions
Can I use ground turkey instead of beef?
You sure can. Just know that turkey is leaner and has a lighter flavor. I’d add an extra splash of Worcestershire sauce or soy sauce to boost the savory notes. A little extra garlic helps too. Keep the rest of the recipe the same and it’ll still be just as cozy.
What’s the best way to thicken soup without flour?
If you need a gluten-free option, skip the roux and blend a cup of the soup in a blender, then stir it back in. Another trick is to mash some of the potatoes right in the pot. That starchy goodness thickens everything naturally without needing flour.
How long does cheesy soup last in the fridge?
It keeps well for about three to four days. Reheat gently on the stove or in the microwave. If it thickens too much in the fridge, just add a splash of milk or broth as it warms up. Give it a stir and it’ll be creamy again.
Can this soup go in the slow cooker?
Yes, and it turns out lovely. Just brown the beef first, then toss everything but the dairy and cheese into the slow cooker. Let it cook on low for six hours or high for three. Stir in the milk and cheese in the last thirty minutes so nothing curdles.
Let’s Call It a Night
Sometimes the best recipes aren’t fancy, they’re just full of flavor and made with love. This cheesy beef & vegetables soup recipe is like that. It brings folks together, fills the house with good smells, and makes dinner something to look forward to. Whether you’re hunting for easy soup with potatoes or simply need more dinner ideas using potatoes, this one hits the spot. Now go grab that ladle and dig in.