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Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender russet potatoes and a rich, creamy cheddar broth. Browned ground beef, simmered vegetables, and melted shredded sharp cheddar create a thick, comforting texture in one pot.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Beef And Potato Soup
  • 1.5 lb ground beef Use lean ground beef for less grease; drain well after browning.
  • 3 lb russet potatoes Peel and cube for even cooking.
  • 1 onion Dice small so it softens during sauté.
  • 2 carrots Dice.
  • 3 celery Dice.
  • 4 garlic cloves Minced.
  • 5 cup beef broth Low-sodium if you want more control over salt.
  • 1 cup heavy cream Stir in after mashing for creaminess.
  • 2 cup shredded sharp cheddar Reserve a small amount for serving if desired.
  • 1 can (10.5 oz) condensed cheddar soup Use condensed cheddar soup for extra thickness.
  • 1 tsp Worcestershire Adds savory depth.
  • 1 tsp garlic powder Seasoning boost.
  • 1 tsp smoked paprika For gentle smoky flavor.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown beef and sauté vegetables
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat and set the beef aside.
  2. Sauté the onion, carrots, and celery in the same pot for 5 minutes, then add the garlic and cook for 1 minute.
Simmer soup base
  1. Add the beef broth, russet potatoes, garlic powder, smoked paprika, and Worcestershire to the pot, then bring the mixture to a boil.
  2. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender.
Mash, thicken, and finish
  1. Mash some of the potatoes in the pot to thicken the soup while leaving some chunks intact.
  2. Stir in the condensed cheddar soup and heavy cream until combined and creamy.
  3. Return the browned beef to the pot and stir until the shredded cheddar melts completely.
  4. Season with salt and black pepper to taste, then serve hot.

Notes

For the thickest texture, mash about one-third of the potato chunks—keep the rest whole so the soup stays hearty. Store leftovers in the fridge up to 3 days; reheat gently over low heat to prevent the dairy from separating. Freeze is not recommended because cream-based soups can change texture after thawing. Dairy swap: use half-and-half (or lactose-free cream) and a dairy-free cheddar-style shreds substitute if you need lactose-free.