Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat, breaking it up as needed, until fully cooked. Drain the fat and remove the beef, then set it aside.
Sauté vegetables
- Sauté the onion, carrots, and celery in the pot for 5 minutes over medium heat, stirring occasionally until slightly softened. Add the garlic and cook for 1 minute until fragrant.
Build the soup
- Add the beef broth, potatoes, cream of mushroom soup, Worcestershire sauce, and garlic powder to the pot, then stir to combine. Bring the mixture to a boil.
- Simmer the soup for 20 minutes over a steady simmer until the potatoes are tender. Mash some of the potatoes in the pot to thicken, then stir in the heavy cream.
Finish with cheese
- Return the browned beef to the pot and stir to warm through. Stir in the shredded cheddar until fully melted and the soup turns creamy.
- Season with salt and pepper to taste, then top each bowl with green onions. Serve hot.
Notes
For the best thick texture, mash about a third of the potatoes after they’re tender, then add heavy cream and cheddar off-and-on to keep the cheese smooth. Store leftovers in the refrigerator up to 4 days and reheat gently on the stove; freeze is not recommended because the dairy may break.