Go Back

Cheesy Beef And Potato Soup

Cheesy beef and potato soup with tender russet chunks and a creamy cheddar base. Brown the beef, simmer until potatoes are soft, then mash and fold in melted shredded cheddar for a thick, golden bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 550
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
  • 0.5 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the base
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat and set the beef aside.
  2. Sauté the onion, carrots, and celery in the pot for 5 minutes, stirring often, until softened with a faint golden edge.
  3. Add the garlic and cook for 1 minute, stirring until fragrant and glossy.
Simmer until potatoes are tender
  1. Add the beef broth, potatoes, garlic powder, smoked paprika, and Worcestershire, then bring the mixture to a boil.
  2. Simmer for 20 minutes until the potatoes are tender when pierced with a fork, with gentle bubbling across the surface.
Make it creamy and melt the cheese
  1. Mash some of the potatoes in the pot to thicken the soup, then stir until the texture looks partly chunky and partly creamy.
  2. Stir in the condensed cheddar soup and heavy cream, cooking just until smooth and steaming.
  3. Return the beef to the pot and stir, then add the shredded sharp cheddar and cook until melted and glossy.
  4. Season with salt and pepper to taste, adjusting gradually until the flavors pop and the broth tastes balanced.

Notes

For the thickest texture, mash after the 20-minute simmer so the potatoes help naturally thicken the broth; if it gets too thick as it cools, loosen with a splash of beef broth when reheating. Refrigerate leftovers in a sealed container up to 3–4 days; freeze only if needed for up to 2 months (cream-based soups may be slightly grainy after thawing). For a lighter option, use half-and-half instead of heavy cream and reduce shredded cheddar to 1.5 cups.