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Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender russet potato chunks and a thick cheddar-cream base. Brown the beef, simmer until potatoes are soft, then mash and stir in cheddar for a golden, melty 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheesy beef and potato soup
  • 1.5 lb ground beef For browning and draining fat.
  • 3 lb russet potatoes Peel and cube so they simmer until tender.
  • 1 onion Dice for the savory base.
  • 2 carrots Dice for sweetness and texture.
  • 3 celery Dice for flavor depth.
  • 4 garlic Minced.
  • 5 cup beef broth Use to simmer potatoes.
  • 1 cup heavy cream Stir in after mashing.
  • 2 cup shredded sharp cheddar Melt in at the end.
  • 1 can (10.5 oz) condensed cheddar soup Adds extra body.
  • 1 tsp Worcestershire For savory depth.
  • 1 tsp garlic powder Seasoning for the simmer.
  • 1 tsp smoked paprika Adds smoky warmth.
  • 0.5 tsp salt To taste.
  • 0.5 tsp black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat and set the meat aside.
Sauté the vegetables
  1. Sauté the onion, carrots, and celery in the same pot over medium heat for 5 minutes, until softened.
  2. Add the garlic and cook for 1 minute, stirring constantly, until fragrant and lightly toasted.
Simmer the soup
  1. Add the beef broth, russet potatoes, garlic powder, smoked paprika, and Worcestershire to the pot, then bring everything to a boil.
  2. Simmer for 20 minutes, until the potatoes are tender and easily pierced with a fork.
Make it cheesy and finish
  1. Mash some of the potatoes in the pot to thicken the soup, then stir in the condensed cheddar soup and heavy cream.
  2. Return the browned beef to the pot and stir in the shredded sharp cheddar until fully melted and smooth.
  3. Season with salt and black pepper to taste, then keep warm until ready to serve.

Notes

Pro tip: mash only part of the potatoes so the soup stays thick but still has hearty chunks. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop to avoid breaking the cheese. Freezing is not recommended because the dairy can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly.