Ingredients
Equipment
Method
Cook the beef
- Brown the ground beef in a large pot over medium-high heat until no longer pink, then drain fat and set the beef aside. Look for browning on the edges and clear juices.
Sauté vegetables
- Sauté the onion, carrots, and celery in the same pot for 5 minutes over medium heat until softened. Watch for a slightly translucent onion and fragrant vegetables.
- Add the garlic and cook for 1 minute over medium heat, stirring constantly. Stop when the garlic smells fragrant but does not brown.
Simmer the soup
- Add the beef broth, potatoes, garlic powder, smoked paprika, and Worcestershire, then bring to a boil. Use visible bubbling across the surface as your cue.
- Simmer for 20 minutes until the potatoes are tender. A fork should slide into the largest cubes with little resistance.
- Mash some potatoes in the pot, then stir in the condensed cheddar soup and heavy cream. Aim for a thickened base with some chunks left visible.
Melt cheese and finish
- Return the browned beef to the pot and stir until heated through. Look for the soup to steam evenly all the way to the bottom.
- Stir in the shredded cheddar and cook just until melted, keeping the heat low. Watch for the cheese to fully disappear into a smooth, glossy sauce.
- Season with salt and pepper to taste and stir to combine. Taste once the cheese has melted and adjust as needed.
Notes
For the creamiest texture, mash only part of the potatoes so you keep some tender chunks. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove over low heat, adding a splash of broth or milk if it thickens. Freezing is not recommended because dairy soups can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich but still creamy).