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Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender potato chunks and a creamy cheddar base, simmered until thick and rich. Finished with shredded sharp cheddar so every spoonful has melty, savory flavor.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef For browning and draining excess fat before simmering.
Potatoes and vegetables
  • 3 lb russet potatoes Peel and cube for even cooking and creamy texture.
  • 1 onion Dice so it sautés quickly and blends into the soup.
  • 2 carrots Dice for uniform tenderness.
  • 3 celery Dice for a classic savory flavor base.
  • 4 cloves garlic Minced for quick sauté and aroma.
Broth and seasonings
  • 5 cup beef broth Use enough liquid to fully cook the potatoes.
  • 1 tsp Worcestershire Adds depth without overpowering the cheddar.
  • 1 tsp garlic powder Seasoning layer for savory balance.
  • 1 tsp smoked paprika For warm, mild smoky flavor.
  • 0.1 salt and pepper To taste; season gradually for best flavor control.
Cheddar and cream
  • 1 cup heavy cream Stirs in after mashing for a smooth, creamy mouthfeel.
  • 2 cup shredded sharp cheddar Stir in at the end to melt and top the finished soup.
  • 1 can (10.5 oz) condensed cheddar soup Thickens and boosts cheddar flavor.

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. Return to the pot without adding extra oil, keeping the browned bits for flavor.
Sauté aromatics
  1. Sauté the onion, carrots, and celery in the pot for 5 minutes, stirring until softened and slightly fragrant.
  2. Add the garlic and cook for 1 minute, stirring to prevent burning.
Boil and simmer
  1. Add beef broth, russet potatoes, garlic powder, smoked paprika, and Worcestershire, then bring the mixture to a boil.
  2. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender and break easily with a fork.
Cheesy 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 the heavy cream until smooth and creamy.
  3. Return the browned beef to the pot and stir until heated through.
  4. Stir in the shredded sharp cheddar until melted and glossy.
  5. Season with salt and pepper to taste, then serve hot.

Notes

For the creamiest texture, mash about one-third of the potatoes after simmering so the soup thickens without turning fully smooth. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not ideal because the dairy can separate on thawing, but you can freeze for up to 2 months if needed. For a lighter option, use evaporated milk instead of heavy cream (stir in after mashing) to reduce richness while keeping the cheesy flavor.