Hearty, creamy, and packed with flavor—this comforting soup blends ground beef, tender potatoes, and melty cheddar in every spoonful.

Scale

1 lb ground beef

1 small yellow onion, diced

2 garlic cloves, minced

2 medium carrots, chopped

2 celery ribs, chopped

4 cups potatoes, peeled and diced (Yukon Gold or Russet)

4 cups beef broth

1 cup milk or heavy cream

2 cups shredded cheddar cheese

1 tsp salt (or to taste)

½ tsp black pepper

½ tsp paprika

½ tsp dried thyme

Optional: green onions, bacon bits, or extra cheese for garnish

Brown the Beef

In a large soup pot, cook ground beef over medium heat until fully browned. Drain grease, reserving about 1 tbsp in the pot.

Sauté Veggies

Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and aromatic.

Simmer with Potatoes

Stir in diced potatoes and beef broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes or until potatoes are fork-tender.

Add Cream & Cheese

Stir in milk and shredded cheddar. Cook over low heat, stirring until cheese is fully melted and soup is creamy.

Season & Serve

Add salt, pepper, paprika, and thyme. Simmer 5 more minutes. Serve hot with garnishes if desired.

Want it thicker? Mash a few potatoes in the pot.

For extra flavor, add a splash of Worcestershire sauce with the broth.