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Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender russet chunks, simmered until creamy and finished with melted sharp cheddar. Ground beef is browned and folded back in so every bowl has hearty flavor and a thick, golden texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
russet potatoes
  • 3 lb russet potatoes
onion
  • 1 onion
carrots
  • 2 carrots
celery
  • 3 celery
garlic
  • 4 clove garlic
beef broth
  • 5 cup beef broth
heavy cream
  • 1 cup heavy cream
shredded sharp cheddar
  • 2 cup shredded sharp cheddar
condensed cheddar soup
  • 1 can (10.5 oz) condensed cheddar soup
Worcestershire
  • 1 tsp Worcestershire
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 1 tsp smoked paprika
salt and pepper
  • 1 salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat until no longer pink. Drain the fat and set the beef aside.
Sauté the vegetables
  1. Sauté the onion, carrots, and celery in the same pot for 5 minutes, until softened and fragrant. Add the garlic and cook for 1 minute, stirring to prevent browning.
Simmer the soup
  1. Add the beef broth, potatoes, garlic powder, smoked paprika, and Worcestershire to the pot. Bring to a boil, then reduce to a steady simmer and cook for 20 minutes until the potatoes are tender.
Make it creamy and finish
  1. Mash some of the potatoes in the pot to thicken the soup while leaving chunks. Stir in the condensed cheddar soup and heavy cream until well combined.
  2. Return the browned beef to the pot and stir to distribute evenly. Stir in the shredded cheddar until melted and smooth, with a visibly creamy orange-gold sheen.
  3. Season with salt and pepper to taste. Taste and adjust, aiming for a balanced, savory finish.

Notes

For best texture, mash only part of the potatoes so the soup stays chunky. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove to avoid separating the cheese. Freeze is not recommended because dairy can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce the cheddar slightly.