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Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender potato chunks and a creamy cheddar base. Ground beef is browned, vegetables are sautéed, then everything simmers and gets mashed for a thick, 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: 520
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
  1. Brown the ground beef in a large pot over medium-high heat until no longer pink, then drain the fat and set the beef aside.
  2. Drain the fat thoroughly so the soup stays creamy rather than greasy.
Sauté the vegetables
  1. Sauté the onion, carrots, and celery in the pot over medium heat for 5 minutes, until softened and fragrant with a light golden edge.
  2. Add the garlic and cook for 1 minute, stirring until fragrant and not browned.
Simmer the soup base
  1. Add the beef broth, russet potatoes, garlic powder, smoked paprika, and Worcestershire, then bring to a boil.
  2. Simmer for 20 minutes until the potatoes are tender when pierced with a fork.
Thicken and finish
  1. Mash some of the potatoes in the pot to thicken the soup while leaving chunks for texture.
  2. Stir in the condensed cheddar soup and heavy cream until smooth and glossy.
  3. Return the browned beef to the pot and stir until fully heated and evenly distributed.
  4. Stir in the shredded sharp cheddar and cook just until melted and the surface looks creamy.
  5. Season with salt and pepper to taste, adjusting until the flavors pop.

Notes

For the thickest texture, mash about one-third of the potatoes before adding the cheddar. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop with a splash of broth or milk if needed. Freezing is not recommended because the dairy can separate when thawed. Dairy swap: use evaporated oat milk or lactose-free cream for a lighter alternative.