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Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender russet potatoes and a rich cheddar-heavy broth. Brown the beef, simmer until potatoes are soft, then mash and melt in cheddar for a thick, creamy 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: 620
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 clove 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 and build the base
  1. Brown the ground beef in a large pot, breaking it up until no longer pink, then drain the fat and set the beef aside. Visual cue: it should look browned and slightly crisp at the edges.
  2. Sauté the onion, carrots, and celery in the pot for 5 minutes until softened. Visual cue: the vegetables turn glossy and begin to smell sweet; keep heat at medium for even cooking.
  3. Add the garlic and cook for 1 minute until fragrant. Visual cue: tiny bubbles around the garlic and a stronger aroma, without browning.
Simmer and thicken
  1. Add the beef broth, potatoes, garlic powder, smoked paprika, and Worcestershire, then bring to a boil. Visual cue: rapid bubbling across the surface before reducing heat.
  2. Simmer for 20 minutes until the potatoes are tender. Visual cue: a fork slides into the potato cubes with little resistance.
  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 turns creamy and slightly thicker as the cheese soup melts.
Finish and season
  1. Return the browned beef to the pot and stir to combine. Visual cue: the soup looks evenly speckled with beef throughout.
  2. Add the shredded sharp cheddar and stir until fully melted. Visual cue: the surface becomes smooth and glossy with no visible cheese shreds.
  3. Season with salt and pepper to taste. Visual cue: adjust at the very end, then let it sit 1–2 minutes for flavors to settle.

Notes

For the creamiest texture, mash about one-third of the potato chunks before adding the condensed cheddar soup—this thickens without making the soup pasty. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid breaking the sauce. Freezing is not recommended because cream-based dairy can separate after thawing. For a lighter option, swap heavy cream with half-and-half and use reduced-fat cheddar (texture will be slightly less rich).