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Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender russet chunks and a thick golden cheddar base. Brown the beef, simmer until potatoes are soft, then melt in sharp cheddar for a creamy finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cheesy beef and potato soup base
  • 1.5 lb ground beef
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 2 carrots diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 5 cup beef broth
  • 1 cup heavy cream
  • 2 cup shredded sharp cheddar
  • 1 can (10.5 oz) condensed cheddar soup
  • 1 tsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and prep the vegetables
  1. Brown ground beef in a large Dutch oven, then drain the fat and set the beef aside.
  2. Sauté onion, carrots, and celery in the same pot for 5 minutes, stirring until softened.
  3. Add minced garlic and cook for 1 minute, stirring to avoid burning.
Simmer the potatoes and build the soup
  1. Add beef broth, cubed potatoes, garlic powder, smoked paprika, and Worcestershire, then bring the soup to a boil.
  2. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender and easily pierced.
  3. Mash some of the potatoes in the pot to thicken the soup.
  4. Stir in condensed cheddar soup and heavy cream until smooth and hot.
Melt in the cheddar and season
  1. Return the browned beef to the pot and stir to combine.
  2. Add shredded sharp cheddar and stir until melted and glossy throughout.
  3. Season with salt and pepper to taste, then simmer briefly if needed to fully blend flavors.

Notes

For a thicker soup, mash more potatoes before adding the cheddar. Store leftovers in the refrigerator for up to 4 days; reheat gently over low heat to prevent the cheese from tightening. Freezing is not ideal due to dairy separation after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly while increasing broth by 1/2 cup if needed.