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Cheesy Beef and Potato Soup

Cheesy beef and potato soup with tender potato chunks simmered in beef broth and finished with creamy cheddar for a thick, golden texture. Brown-and-simmer method creates a hearty base, then cheese is melted in at the end for maximum melt.
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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
  

Ground beef
  • 1.5 lb ground beef
Potatoes and aromatics
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 2 carrots diced
  • 3 celery diced
  • 4 cloves garlic minced
Broth and dairy
  • 5 cup beef broth
  • 1 cup heavy cream
  • 1 can (10.5 oz) condensed cheddar soup
  • 2 cup shredded sharp cheddar
Seasonings
  • 1 tsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large pot over medium-high heat and brown the ground beef until no pink remains. Drain excess fat and set the beef aside.
Sauté vegetables
  1. In the same pot, sauté the onion, carrots, and celery for 5 minutes until softened. Add the minced garlic and cook for 1 minute, stirring constantly.
Simmer the soup base
  1. Add the beef broth, cubed russet potatoes, garlic powder, smoked paprika, and Worcestershire, then bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 20 minutes until the potatoes are tender.
Thicken and finish with cheese
  1. Mash some of the potatoes directly in the pot to thicken the soup, leaving chunks for texture. Stir in the condensed cheddar soup and heavy cream until smooth.
  2. Return the browned ground beef to the pot and stir to combine. Add the shredded sharp cheddar and stir until melted and creamy.
  3. Season with salt and black pepper to taste, then serve hot.

Notes

Pro tip: shred cheddar from a block for smoother melt and less graininess. Store in an airtight container in the refrigerator up to 4 days; reheat gently on the stove or microwave, adding a splash of broth or milk if it thickens. Freezing is not ideal because the cream may separate, but you can freeze if needed and reheat slowly. For a lighter option, use half-and-half instead of heavy cream and reduced-fat cheddar while keeping the cheddar soup as the base.