The quick hello before we cook

Last winter I made this Cheesy Beef & Potato Soup on a random Tuesday because the weather was being a bit moody, and I swear the whole house smelled like a diner in the best possible way. My kid wandered in asking if dinner could be now which, fair. I learned this kind of soup from my aunt who used to make a chunky version with whatever cheese was lurking in the fridge. Once I tried to fancy it up and ended up with a wobbly pot of cheese strings. Not my finest hour, but we ate it anyway and laughed. Anyway, you and I are keeping it simple today. Mostly. I get chatty when soup is involved.

Small digression. I lost my favorite wooden spoon for a week and found it in the bread bin. If yours ever goes missing, check the odd places first. Soup waits for no spoon, but I do.

Why you might fall for this

I make this when I want something hearty that does not need a dozen pots. My family goes a bit bonkers for it because it is creamy without being too rich, and the potatoes turn buttery soft. Also, there is cheese so that helps. When I am knackered after work, I can get this on the table without faff, and it reheats like a dream. Well, almost a dream. It thickens in the fridge, but we will talk about that later.

And honestly, the beef browns up so nicely if you leave it alone and let it do its thing, which took me ages to learn. I used to poke at it every ten seconds. Now I set it, sip some water, then give it a flip. The browned bits are liquid gold. If you want the science, I like this great primer on browning beef over at Serious Eats because it explained what my aunt just called the tasty crust.

What you need in the bowl

450 g ground beef, about 1 pound
4 cups diced potatoes, small cubes work best, russet or yukon gold both play nice (I sometimes use baby potatoes unpeeled when I am in a hurry)
1 medium onion, chopped
2 carrots, chopped (or a handful of frozen mixed veg if that is what you have)
2 cloves garlic, minced
3 cups low sodium beef broth (chicken broth in a pinch, water with a stock cube if that is the day you are having)
2 cups milk, whole is lovely, semi skim works too
1 cup cream or half and half, optional but comforting
2 tablespoons butter
2 tablespoons flour for the roux (cornstarch slurry works if you are avoiding flour)
1 teaspoon mustard powder, optional but I like the nudge
1 teaspoon smoked paprika, optional
1 cup sweet corn kernels, optional
200 g sharp cheddar, freshly grated is best (my grandmother always insisted on Brand X, but honestly any cheddar that melts is fine)
Salt and black pepper to taste
A handful of chopped chives or spring onions for finish

If you are curious about which potatoes behave how, this guide is helpful when you have a minute to nerd out: best potatoes for different jobs.

How I actually cook it

Heat a large heavy pot over medium heat. Add the ground beef and let it sit for a minute so it can brown. Sprinkle a big pinch of salt. Do not fuss with it too much right away.
Break up the meat once the underside gets a little color. Cook until no longer pink and nicely browned in spots, about 6 to 8 minutes. Spoon off excess fat, leaving roughly a tablespoon for flavor. Scrape up the tasty bits form the pan.
Push the beef to one side. Add butter to the cleared side, then the onion and carrots. Cook until the onion looks glossy, about 3 to 4 minutes. Stir in the garlic for 30 seconds until it smells like garlic and joy.
Sprinkle the flour over everything. Stir for a minute to cook the raw taste. This is where I usually sneak a taste of a carrot because I cannot help myself.
Whisk in the broth slowly. It will thicken a bit. Add the milk and cream, then the potatoes, mustard powder, and paprika. Give it a stir. The soup may look a little pale and weird at this stage, do not worry, it always does.
Bring to a gentle simmer. Lower the heat and cook uncovered for about 15 to 20 minutes, stirring now and then so nothing sticks. It is ready when the potatoes are tender and your kitchen smells like a hug.
Turn heat to low. Add corn if using. Now add the grated cheddar in small handfuls, stirring between each addition until fully melted and smooth. If you dump it all at once it can clump, ask me how I know.
Taste and adjust salt and pepper. If it is too thick, splash in a bit more milk or even water. Too thin, let it bubble a couple of minutes or add a teaspoon of cornstarch mixed with cold milk.
Finish with chives. Let it sit two minutes, which is exactly long enough to butter some toast. Or slice a crusty loaf if you are feeling fancy.
Serve hot. If you made it ahead, rewarm gently. Actually, I find it works better if you reheat low and slow, stirring so the cheese does not sulk.

Notes I wrote to myself

Grating your own cheese melts smoother. Bagged shreds are coated so they do not clump, which is great for tacos, less great for soup.
Milk can split if you boil it hard. Keep the simmer gentle like a quiet conversation, not a rowdy one.
If you want more beefy flavor, brown the meat in batches. Takes longer, worth it on a rainy Saturday, probably not on a Tuesday.
Potatoes vary. Some get creamy and start to break down which I like. If you want them sturdy, go for waxy ones.

Variations I tried

Southwest mood: add diced green chiles, a pinch of cumin, and swap cheddar for pepper jack. Good shout if you want a little kick.
Bacon on top: crisp a few strips, crumble, and sprinkle before serving. My crew yells for this one.
Broccoli cameo: toss in small broccoli florets during the last 5 minutes. Turns into a broccoli cheese situation with beef tagging along.
Cauliflower swap: replaced half the potatoes with cauliflower once. Tasty, but thinner than I wanted. Next time I would add an extra tablespoon of flour.
What did not work so well: I once tried blue cheese. I love blue cheese, but here it took over and not in a charming way, so I would skip that.

Equipment I reach for

Dutch oven or any heavy pot with a lid. I call it essential for even heat. But if you only have a regular saucepan, go ahead, just stir a bit more and keep the heat modest.
Wooden spoon for stirring. A silicone spatula is fine if that is handy.
Box grater. Pre grated cheese will work in a pinch, yet its not my favorite here.
Ladle for serving. Or a mug. I have absolutely mug ladled on lazy nights.

Storing leftovers, sort of

Let the soup cool until warm, then refrigerate in a sealed container up to 3 to 4 days. It thickens as it sits, so when you reheat, loosen with a splash of broth or milk. Reheat gently over low heat. You can freeze it, but dairy soups sometimes turn a bit grainy after thawing. Still tasty, just not as smooth. Though honestly, in my house it never lasts more than a day.

For food safety times, I like the plain spoken guidance here: USDA leftovers basics.

How we like to serve it

Bowls warmed in the oven for a minute, then ladle the soup, shower with extra chives, and a crack of pepper. Sometimes I add a little hot sauce swirl which makes the cheddar sing. We do buttered toast soldiers on the side because that is what my gran did and it makes me smile. A green salad is nice, but I will not pretend I make one every time.

Pro tips learned the slightly hard way

I once tried rushing the browning and regretted it because the soup tasted flat. Let the meat color a bit. It is five patient minutes that pay off.
I dumped all the cheese in once and it clumped. Adding a handful at a time melts smoother, less drama.
I used to boil the milk to speed things up and it split. Low heat is kinder. On second thought, medium low is my sweet spot.
If you salt too early before reducing, the pot can creep toward salty. Taste near the end and you will be happier.

FAQ I keep getting

Can I make this ahead
Yes. It reheats well, just warm gently and splash in milk to loosen. I think this tastes better the next day anyway, the flavors meld and settle in.

What cheese works best
Sharp cheddar for oomph. A mix with a little gouda is lovely too. Pre grated is fine, fresh grated melts silkier.

Can I skip the cream
Totally. Use more milk or a bit of extra cheddar to keep it lush. You could also add a spoon of sour cream off the heat.

How do I make it gluten free
Use a cornstarch slurry instead of flour. Stir in a teaspoon or two mixed with cold milk, simmer a minute until thick.

Will the potatoes fall apart
They can, depending on the type. Waxy ones hold shape. Floury ones soften and give body which I like. Either way, tasty.

Do I have to use a Dutch oven
I love mine for this, but any wide pot does the job. If the bottom is thin, keep the heat gentle and stir more often so it does not catch.

Can I use chicken instead of beef
Sure, ground chicken works. Brown it well and maybe add a splash of Worcestershire for depth. Beef is classic in this Cheesy Beef & Potato Soup, but cook what you have.

If you are curious about cheese melting quirks, the folks at The Kitchn explain why grating your own behaves better in soups.