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Cheesy Beef And Potato Soup

Cheesy beef and potato soup simmers ground beef, Yukon Gold potatoes, and vegetables in a savory broth until the potatoes are fork-tender. Whole milk and sharp cheddar make the finish creamy and rich.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 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
  • 1 tsp Worcestershire sauce
  • 1.5 lb Yukon Gold potatoes scrubbed and cut into 1/2-inch cubes
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese 8 ounces, shredded

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the ground beef for 6–8 minutes, breaking it up, until browned and cooked to 160°F.
  2. Transfer the beef to a plate and pour off all but about 1 tablespoon of drippings.
  3. Add the onion, carrots, and celery to the pot and cook over medium heat for 5–6 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Sprinkle the flour over the vegetables and stir for 1 minute.
  6. Gradually stir in the beef broth until smooth.
  7. Add the Worcestershire sauce, potatoes, salt, pepper, and browned beef.
  8. Bring the soup to a simmer, cover, and cook over low heat for 15–20 minutes, until the potatoes are fork-tender.
  9. Stir in the milk and warm gently for 2–3 minutes without boiling.
  10. Remove the pot from the heat and stir in the cheddar a handful at a time until melted.
  11. Let the soup rest for 5 minutes before serving.

Notes

For the smoothest finish, shred the cheddar yourself and stir it in a handful at a time off the heat. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy may separate. For a gluten-free option, substitute a 1:1 gluten-free flour blend for the all-purpose flour.