There is nothing like a thick, creamy, hearty, stick-to-your-ribs soup when it's cold and nasty outside. This potato soup with beef is so cheesy and full of flavor! Friends and family rave every time I make it!


Recipe Summary

1 hr 30 mins
1 hr 55 mins
25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chicken broth, potatoes, onion, carrots, basil, parsley, and garlic powder in a Dutch oven or large pot. Stir, cover, and cook over medium heat until potatoes are soft, 1 to 2 hours.

  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain grease from the skillet. Chop bacon and set aside.

  • Add ground beef to the same skillet and cook over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Add bacon and ground beef to the soft potatoes; mix well.

  • Melt butter in another skillet over medium-low heat. Add flour and whisk until brown, about 1 minute. Whisk in milk and season with salt and pepper. Add milk mixture to the soup, stirring well to combine everything. Add 1 3/4 cups Cheddar cheese and stir until melted. Reduce heat to low and simmer for 30 minutes to 1 hour.

  • Ladle soup into bowls, top with remaining Cheddar and sprinkle with green onions.

Cook's Note:

Use either 2% or whole milk.

Nutrition Facts

482 calories; protein 26.2g; carbohydrates 28.6g; fat 29g; cholesterol 96.1mg; sodium 1075.3mg. Full Nutrition