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Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender russet chunks, savory vegetables, and a creamy cheddar melt. Brown the beef, simmer until the potatoes soften, then stir in condensed cheddar and shredded sharp cheddar for a thick, spoonable 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
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot, then drain the fat and set the beef aside. Cook just until no longer pink and leave any browned bits in the pot.
Sauté vegetables
  1. Sauté the onion, carrots, and celery in the same pot for 5 minutes. Stir until softened and lightly fragrant.
  2. Add the garlic and cook for 1 minute. Cook only until fragrant, not browned.
Simmer the soup
  1. Add beef broth, potatoes, garlic powder, smoked paprika, and Worcestershire, then bring to a boil. Use medium-high heat until you see a full, rolling boil.
  2. Simmer for 20 minutes until the potatoes are tender. Stir occasionally, and check that the biggest cubes break apart easily with a fork.
Make it cheesy and creamy
  1. Mash some of the potatoes in the pot, keeping the rest chunky. This thickens the soup while still giving potato texture.
  2. Stir in condensed cheddar soup and heavy cream. Mix until the base looks smooth and creamy.
  3. Return the browned beef to the pot and stir. Let it warm through as you begin to melt the cheeses.
  4. Add shredded sharp cheddar and stir until melted. Keep stirring until the soup turns glossy and uniformly cheesy.
  5. Season with salt and pepper to taste. Taste and adjust until the flavors pop.

Notes

Pro tip: mash only part of the potatoes so the soup stays thick but still has hearty chunks. Store leftovers in the refrigerator up to 4 days; reheat gently over low heat to prevent the cheese from getting grainy. Freezing is not recommended because the cream can separate after thawing. For a lighter option, swap heavy cream for half-and-half and use reduced-fat sharp cheddar.