Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat. Drain the fat and remove the beef, then set aside.
Sauté vegetables
- Sauté the onion, carrots, and celery in the pot for 5 minutes. Add the garlic and cook for 1 minute, stirring until fragrant.
Simmer the soup
- Add the beef broth, russet potatoes, cream of mushroom soup, Worcestershire sauce, and garlic powder, then stir to combine. Bring to a boil, then simmer for 20 minutes until the potatoes are tender.
Thicken, melt, and finish
- Mash some of the potatoes in the pot, then stir in the heavy cream. Return the browned beef to the pot and stir until combined.
- Stir in the shredded cheddar until melted and the soup turns thick and golden. Season with salt and pepper to taste, then top with green onions.
Notes
For best texture, simmer just until the potatoes are tender—overcooking can make the soup grainy when you mash. Store covered in the refrigerator up to 4 days; reheat gently on the stovetop over medium-low, adding a splash of broth or cream if needed. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly.