Ingredients
Equipment
Method
Brown the beef
- Brown ground beef in a large pot over medium-high heat, breaking it up until no longer pink. Drain excess fat and remove the browned beef; set it aside.
Sauté vegetables
- Sauté onion, carrots, and celery in the pot over medium heat for 5 minutes, stirring until softened. Add garlic and cook for 1 minute, until fragrant.
Simmer the soup
- Add beef broth, russet potatoes, cream of mushroom soup, Worcestershire sauce, and garlic powder to the pot and stir to combine. Bring the mixture to a boil.
- Simmer over medium heat for 20 minutes, stirring occasionally, until the potatoes are tender. Mash some of the potatoes in the pot to thicken the soup.
Finish with cheddar
- Return the browned beef to the pot and stir well to combine with the soup. Pour in the heavy cream and stir until smooth.
- Stir in shredded cheddar and cook just until melted and glossy, about 2 minutes. Season with salt and pepper to taste, then top each bowl with green onions.
Notes
For a thicker texture, mash more of the potatoes once they’re tender, but keep some chunks for bite. Store in the refrigerator up to 4 days in an airtight container; reheat gently over medium-low heat, adding a splash of broth or cream if needed. Freezing is not recommended because the dairy can separate after thawing. If you want a lighter version, use light cream and reduced-fat cheddar (the soup will still melt, just less rich).