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This beef and cheddar soup is a crave-worthy soup, filled with tender beef, potatoes and cheese. It’s filling and a crowd pleaser.
This beef and cheddar soup is my own creation! I used my cheeseburger soup recipe as a base, but use only real cheese for this! No Velveeta in this one. This homemade soup isn’t a light soup, it’s a complete meal that is hearty.
Key Ingredients
Beef – I use precut beef stew meat for this; it’s cheap and gets tender with the slow cooking time.
Vegetables – Loaded with veggies; carrots, celery, and onions.
Broth Base and Seasonings – Chicken broth keeps the soup lighter in color and in flavor. And the seasonings that tie everything together are bay leaf, oregano, garlic powder, salt, and pepper.
Creamy Aspect – Cream cheese and cheddar make the soup rich and decadent.
How to Make Beef and Cheddar Soup
- Brown the beef and add it to the crockpot with the rest (minus the cheddar).
- Cook until fork-tender.
- Stir in the cheddar at the end for that creamy finish.
Tips & Variations
Cut Swap: You can use any beef roast cut into cubes. You can also use a cheap cut of sirloin. You can also use cooked and crumbled ground beef.
Adding Vegetables: Other vegetables that would go great in this meat and potato soup are mushrooms, leeks, and fresh cut green beans.
Lighter: Use 1/3 less fat cream cheese and cut the cheese in half.
Add Smokey Flavor: You can do this by adding 4 pieces of cooked and crumbled bacon or a 1/4 teaspoon of liquid smoke.
Low Carb Style: Skip the potatoes and add cauliflower florets instead.
How to Serve Beef and Cheddar Soup
Since this soup is so substantial, all you need to do is serve it in bowls and enjoy! If desired, top it off with freshly ground pepper, green onions, saltines, and a dash of hot sauce if desired. You can add a side of bread, such as buttered dinner rolls or garlic breadsticks.
Does the beef have to be browned?
For this recipe, I do think browning it before adding it to the slow cooker is a wise choice. Browning the beef adds deeper flavor and keeps it from tasting boiled in the soup.
Beef and Cheddar Soup
How to Video
Ingredients
- 2 lbs. beef stew meat
- salt and pepper to season the beef
- 2 Tbsp. cooking oil
- 2 russet potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 celery ribs, peeled and diced
- 1 white onion, diced
- 1 tsp. salt
- ¼ tsp. pepper
- 2 tsp dried oregano
- ½ tsp. garlic powder
- 1 bay leaf
- 2 ½ cups chicken broth
- 8 oz. cream cheese
- 16 oz. block sharp cheddar cheese, shredded, WAIT TO ADD
Instructions
- Sprinkle the beef stew beef with a touch of salt and pepper (about a 1/4 tsp. each).
- Set a skillet over medium-high heat and add the oil once it’s hot. Brown the beef in two batches so the pan stays hot and gives it a good sear.
- Add the browned beef, potatoes, carrots, celery, onion, salt, pepper, oregano, garlic powder, bay leaf, cream cheese, and chicken broth.
- Cover and cook and LOW for 7 hours without opening the lid during the cooking time. (Can cook on HIGH for 4 hours, or until the potatoes are tender).
- When the cooking time is up, check the potatoes and beef for tenderness. If not done, continue cooking until they are tender.
- Remove the bay leaf. Shred the cheese on the smaller setting on your cheese grater. Add the cheese slowly to the soup and stir until well blended.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store & Reheat
Place any leftovers in the fridge after serving. This soup can be held in the fridge for up to three days. I personally don’t recommend freezing soups with cream or potatoes because the texture changes after thawing.
You do not want to overheat this soup when reheating, as the cheese will separate. For best results, heat slowly in a saucepan on the stove-top.
More Slow Cooker Soups
If you love hearty comfort food, try 15 Bean Soup with Ham, Slow Cooker Stuffed Pepper Soup, or Slow Cooker French Onion Soup for rich, slow-simmered flavor.
For something extra cozy, make Steak and Potato Soup or Crockpot Zuppa Toscana—both are filling, creamy, and perfect for chilly nights.
