Hearty Cheesy Beef and Potato Soup for a Warm Evening (Print Version)

Cheesy Beef and Potato Soup brings warmth to chilly nights. A comforting, hearty meal with tender beef, potatoes, and a rich, savory broth.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 22 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Hearty Base

01 - 2 lbs chuck roast, trimmed and cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 4 cups beef broth (low sodium)
04 - 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

→ Aromatics & Flavor Builders

05 - 1 large yellow onion, finely chopped
06 - 4 cloves garlic, minced (or more, honestly!)
07 - 1 tsp dried thyme
08 - 1 bay leaf
09 - Salt and freshly ground black pepper to taste

→ Dairy & Thickener

10 - 1/4 cup all-purpose flour
11 - 1 cup whole milk
12 - 2 cups sharp cheddar cheese, freshly grated

→ Finishing Touches

13 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - Okay, first things first, we need to get that chuck roast beautifully browned. Cut your beef into bite-sized pieces, pat them super dry – this is critical for a good sear, trust me! Heat a good glug of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Work in batches so you don't overcrowd the pan; overcrowding steams the meat instead of browning it, and we want that deep, crusty, flavor-packed exterior. See that gorgeous dark brown crust? That's pure flavor building right there, don't rush it like I did that one time, oops.
02 - Once all your beef is browned and set aside, you'll have some lovely drippings in the pot. If there's too much fat, drain a little, but leave a couple tablespoons. Toss in your chopped onion and let it soften, scraping up all those delicious brown bits from the bottom – that’s called deglazing, and it’s a flavor bomb! After the onion is tender, about 5-7 minutes, stir in your minced garlic and dried thyme for about a minute until fragrant. Then, sprinkle in the flour and cook, stirring constantly, for another minute or two. This creates our roux, which is essential for thickening this Cheesy Beef and Potato Soup, so don't let it burn!
03 - Now for the liquid! Slowly pour in the beef broth, whisking constantly to avoid lumps from that flour. Add the bay leaf and return the browned beef to the pot. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it do its thing for about 1.5 to 2 hours. This is where the magic happens, where the beef gets incredibly tender and the flavors meld into something truly comforting. I love how my kitchen starts to smell absolutely incredible during this step, it just feels like home.
04 - After the beef has had its long, luxurious simmer and is fork-tender, it's time for the potatoes! Stir in your diced Yukon Golds. Make sure they're mostly submerged in the broth. Cover the pot again and continue to simmer for another 20-30 minutes, or until the potatoes are nice and soft. You can tell they're done when a fork easily pierces them. This is where I sometimes taste it and realize I forgot to add a little extra salt earlier, so maybe taste it now!
05 - Once the potatoes are tender, remove the bay leaf – you don't want to bite into that! Pour in the whole milk and stir gently to combine. Let the soup heat through, but don't bring it to a rolling boil after adding the milk, or it might curdle, and we definitely don't want that. Reduce the heat to low, then gradually stir in your freshly grated sharp cheddar cheese, a handful at a time, until it's completely melted and gloriously creamy. This is the best part of the Cheesy Beef and Potato Soup, honestly, watching that cheese disappear into the broth.
06 - Give your Cheesy Beef and Potato Soup a final taste test. Does it need more salt? A crack of black pepper? Maybe a little more cheese? Adjust seasonings to your liking, because this is *your* soup! Ladle it into bowls, sprinkle with fresh parsley, and serve hot. The aroma alone will make your mouth water, I promise. It should look rich, creamy, and oh-so-inviting, ready to warm you from the inside out. Enjoy every single spoonful!

# Notes:

01 - Don't rush browning the beef; that deep color adds so much flavor, trust me on this one.
02 - This soup actually tastes better the next day, so it's a fantastic make-ahead meal for busy weeknights.
03 - If you're out of cheddar, a mix of Monterey Jack and a little Parmesan works surprisingly well for that cheesy kick.
04 - A sprinkle of fresh chives right before serving just brightens everything up, making it feel a little fancy without the fuss.

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - whisk
03 - cutting board
04 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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