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Cheesy Beef and Potato Soup

Cheesy beef and potato soup is thick, creamy, and loaded with tender russet potato chunks and melted sharp cheddar. Ground beef is browned, vegetables are sautéed, then everything simmers and is finished with a mash-and-melt 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Cheesy beef and potato soup
  • 1.5 lb ground beef Use 80/20 for best flavor.
  • 3 lb russet potatoes Peel and cube into bite-size pieces.
  • 1 onion Dice small for even cooking.
  • 2 g carrots Dice small (measure by weight after dicing if preferred).
  • 3 g celery Dice small (measure by weight after dicing if preferred).
  • 4 cloves garlic Minced.
  • 5 cup beef broth Low-sodium works too; adjust salt at the end.
  • 1 cup heavy cream For creaminess after simmering.
  • 2 cup shredded sharp cheddar Shred fresh if you can for smoother melting.
  • 1 can (10.5 oz) condensed cheddar soup Stir in after mashing potatoes.
  • 1 tsp Worcestershire Adds savory depth.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 salt and pepper to taste Season gradually; stop when flavors are balanced.

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot, then drain excess fat and set the beef aside.
  2. Sauté the onion, carrots, and celery in the pot for 5 minutes until softened, then add the garlic and cook 1 minute.
Simmer to tender
  1. Add the beef broth, russet potatoes, garlic powder, smoked paprika, and Worcestershire, then bring the mixture to a boil.
  2. Simmer for 20 minutes until the potatoes are tender enough to mash easily.
Mash and finish with cheese
  1. Mash some of the potatoes in the pot to thicken the soup, leaving chunks for texture.
  2. Stir in the condensed cheddar soup and heavy cream, then mix until fully combined.
  3. Return the browned ground beef to the pot and stir in the shredded sharp cheddar until melted and smooth.
  4. Season with salt and pepper to taste, then serve hot.

Notes

Pro tip: shred cheddar from a block for the creamiest melt, and warm the cheddar over gentle heat so it stays silky. Store leftovers in the refrigerator for up to 4 days; reheat on the stovetop with a splash of broth or cream to loosen. Freezing is not recommended because the potatoes and cheddar can break slightly after thawing. For a lighter version, swap heavy cream for half-and-half and use reduced-fat cheddar (texture will be slightly less rich).