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Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender russet chunks simmered in beef broth, then thickened with condensed cheddar soup and heavy cream. Ground beef is browned for deep flavor, and shredded sharp cheddar melts on top for a rich, golden 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: 580
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 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
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and start the vegetables
  1. Brown the ground beef in a large pot until cooked through; drain the fat and set the beef aside. Visual cue: the beef should look browned and no pink remains.
  2. Sauté the onion, carrots, and celery in the same pot for 5 minutes. Visual cue: the vegetables should soften and the pot should have a light, aromatic sizzle.
  3. Add the minced garlic and cook for 1 minute. Visual cue: the garlic should smell fragrant without browning.
Simmer and thicken
  1. Add the beef broth, cubed potatoes, garlic powder, smoked paprika, and Worcestershire, then bring the mixture to a boil. Visual cue: large bubbling should roll across the surface.
  2. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender. Visual cue: a fork should easily pierce the potato cubes.
  3. Mash some of the potatoes in the pot to thicken the soup, then stir in the condensed cheddar soup and heavy cream. Visual cue: the broth should become creamy and slightly thicker.
Finish with cheddar and season
  1. Return the drained beef to the pot and stir to combine. Visual cue: the beef should be evenly distributed throughout the soup.
  2. Add the shredded sharp cheddar and stir until melted. Visual cue: the soup should turn glossy and uniformly cheesy.
  3. Season with salt and pepper to taste. Visual cue: the flavors should taste balanced and the seasoning should stand out without being sharp.

Notes

For extra thickness, mash more of the potatoes after simmering—aim for about one-third mashes for a creamy texture. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 2 months, though the texture may be slightly less creamy when reheated. For a lighter option, use half-and-half instead of heavy cream and reduce shredded cheddar to 1 cup.