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Cheesy Beef and Potato Soup

Cheesy beef and potato soup made with tender russet potato chunks, a creamy cheddar base, and browned ground beef. This stovetop soup simmers until thick and hearty, then finishes with shredded sharp cheddar that melts into a rich golden 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
  

Beef base
  • 1.5 lb ground beef Use for browning and draining before adding back to the soup.
Vegetables and aromatics
  • 3 lb russet potatoes Peel and cube for even simmering.
  • 1 onion Dice for quick sautéing.
  • 2 carrots Dice for balanced texture.
  • 3 celery Dice for a savory base.
  • 4 garlic Minced; add after sautéing vegetables.
Soup and seasonings
  • 5 cup beef broth Use to simmer until potatoes are tender.
  • 1 cup heavy cream Stirs in after mashing for a creamy finish.
  • 2 cup shredded sharp cheddar Melt in at the end for gooey, cheesy pockets.
  • 1 can (10.5 oz) condensed cheddar soup Adds body and a deep cheddar flavor.
  • 1 tsp Worcestershire Adds savory depth.
  • 1 tsp garlic powder Seasoning for the soup base.
  • 1 tsp smoked paprika Provides warm color and mild smokiness.
  • 0.5 salt and pepper to taste Season at the end to balance flavors.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot, then drain the fat and set the beef aside.
Sauté the vegetables
  1. Sauté the onion, carrots, and celery in the pot for 5 minutes until softened.
  2. Add the garlic and cook for 1 minute, stirring until fragrant.
Simmer the soup
  1. Add beef broth, potatoes, garlic powder, smoked paprika, and Worcestershire, then bring the mixture to a boil.
  2. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
Mash and enrich
  1. Mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
  2. Stir in the condensed cheddar soup and heavy cream until smooth and creamy.
Finish with cheese and season
  1. Return the browned beef to the pot and stir to combine with the creamy base.
  2. Stir in the shredded sharp cheddar and continue stirring until fully melted and glossy.
  3. Season with salt and pepper to taste, then serve hot.

Notes

For thicker soup, mash more of the potatoes after simmering; for thinner soup, add a splash of broth. Store in the refrigerator up to 4 days. Freeze yes—cool completely, freeze in portions, and reheat gently to avoid grainy cheese. For a lighter option, swap heavy cream for half-and-half (texture will be slightly less rich).