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Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender russet chunks and a thick, creamy cheddar base. Ground beef is browned, vegetables are sautéed, then the soup simmers and is finished with melted sharp cheddar for a golden, spoonable 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: 690
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Beef And Potato Soup
  • 1.5 lb ground beef
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 2 carrots diced
  • 3 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 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and sauté vegetables
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat and set the beef aside.
  2. Sauté the onion, carrots, and celery in the pot for 5 minutes, then add the garlic and cook for 1 minute.
Simmer and thicken
  1. Add the beef broth, russet potatoes, garlic powder, smoked paprika, and Worcestershire, then bring the mixture to a boil.
  2. Simmer for 20 minutes, until the potatoes are tender enough to break with a spoon.
  3. Mash some of the potatoes in the pot, then stir in the condensed cheddar soup and the heavy cream.
Finish with cheese and season
  1. Return the browned beef to the pot and stir until combined.
  2. Stir in the shredded sharp cheddar and cook just until melted and smooth.
  3. Season with salt and pepper to taste.

Notes

For a thicker, velvety soup, mash more of the potatoes after simmering so the base turns creamy without extra thickener. Store covered in the refrigerator up to 4 days; reheat gently over low heat to prevent the cream from separating. Freezing is not recommended because dairy-heavy soups can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream (texture may be slightly thinner).