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Cheesy Beef and Potato Soup

Cheesy beef and potato soup simmers browned ground beef and tender Yukon Gold potatoes in a creamy broth with carrots, celery, and sharp cheddar. Add the cheese over low heat for a smooth, rich finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium beef broth
  • 2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the ground beef for 6 to 8 minutes, breaking it into crumbles, until browned and it reaches 160°F.
  2. Drain the excess fat and transfer the beef to a plate.
  3. Melt the butter in the Dutch oven over medium heat.
  4. Add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the flour and cook for 1 minute.
  7. Gradually whisk in the beef broth until smooth.
  8. Return the beef to the pot and stir in the potatoes, salt, and pepper.
  9. Bring to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are fork-tender.
  10. Stir in the milk and heat over low for 2 to 3 minutes until steaming.
  11. Add the cheddar a handful at a time, stirring until melted; do not let the soup boil.

Notes

For a smooth finish, add the cheddar over low heat and do not let the soup boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a lactose-free option, use lactose-free whole milk and cheddar.