This recipe aims for maximum comfort and flavor, combining hearty ground beef and tender potatoes with a velvety, cheesy broth. It’s a complete meal that will warm you from the inside out.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 35-45 minutes

Ingredients:

For the Base:

• 1 tbsp olive oil
• 1.5 lbs (680g) lean ground beef (85-90% lean works well)
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3-4 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary (crushed between your fingers)
• 1/2 tsp smoked paprika (optional, for depth)
• Salt and freshly ground black pepper to taste

For the Soup:

• 5-6 medium Russet or Yukon Gold potatoes (about 2.5 lbs / 1.1 kg), peeled and cut into 1/2 to 3/4-inch cubes
• 6 cups (1.4 liters) beef broth (low sodium preferred)
• 1 (10.75 oz / 305g) can condensed cream of chicken or cream of mushroom soup (for extra creaminess and flavor)
• 1 cup (240ml) whole milk or half-and-half (for richness)
• 1/2 cup (120ml) heavy cream (for ultimate creaminess)
• 2 cups (8 oz / 225g) shredded sharp cheddar cheese (freshly shredded melts best!)
• 1/2 cup frozen corn (optional)
• 1/2 cup frozen peas (optional)
• 1 tbsp Worcestershire sauce (for umami depth)
• 1/4 tsp nutmeg (optional, enhances creaminess in cheese/dairy soups)

For Thickening (if needed, and for extra body):

• 2 tablespoons all-purpose flour (can be added with veggies after draining fat, or as a slurry)

For Garnish (Optional):

• Fresh chopped parsley or chives
• Extra shredded cheddar cheese
• Crispy bacon bits
• A dollop of sour cream or plain Greek yogurt

Equipment:

• Large Dutch oven or heavy-bottomed soup pot

Instructions:

1. Brown the Ground Beef & Sauté Aromatics:

* Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
* Add the **ground beef** and cook, breaking it up with a spoon, until browned and cooked through.
* **Crucially, drain off any excess grease.** This prevents the soup from being oily.
* Add the **chopped onion, diced carrots, and diced celery** to the pot with the browned beef. Cook for 7-10 minutes, stirring occasionally, until the vegetables begin to soften.
* Stir in the **minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper**. Cook for another 1-2 minutes until fragrant.
* **(Optional thickening step):** If using flour to thicken, sprinkle 2 tablespoons of flour over the beef and vegetable mixture. Stir and cook for 1 minute, allowing the flour to absorb the fat and lightly toast.

2. Simmer the Soup Base:

* Add the **cubed potatoes** to the pot.
* Pour in the **beef broth**. If you added flour, scrape the bottom of the pot to ensure no bits are sticking.
* Stir in the **Worcestershire sauce**.
* Bring the mixture to a boil, then reduce the heat to medium-low, cover, and **simmer for 15-20 minutes**, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

3. Add Creaminess and Cheese:

* Once the potatoes are tender, stir in the **condensed cream of chicken/mushroom soup**, **whole milk (or half-and-half)**, and **heavy cream**.
* If using, add the **frozen corn and peas** now.
* Gradually add the **shredded sharp cheddar cheese**, a handful at a time, stirring constantly until each addition is fully melted and incorporated. This prevents the cheese from clumping.
* Stir in the **nutmeg** (if using).
* Continue to simmer gently for another 5-10 minutes, stirring frequently, allowing the soup to heat through and the flavors to meld. **Do not boil vigorously once dairy is added, as it can cause curdling.**

4. Adjust Seasoning and Serve:

* Taste the soup and adjust seasonings as needed. You might need more salt or pepper.
* Ladle the hot soup into bowls.
* Garnish with fresh chopped parsley or chives, extra shredded cheese, crispy bacon bits, or a dollop of sour cream, as desired.

Tips for the “Best” Result:

• Freshly Shredded Cheese is Key: Pre-shredded cheese often contains anti-caking agents that can make your soup grainy. Grating your own cheddar ensures a smoother, creamier melt.
• Don’t Skimp on Draining Fat: Excess fat from the ground beef can make the soup greasy. Drain it thoroughly after browning.
• Choose the Right Potatoes: Russet or Yukon Gold potatoes are ideal for this soup because their starchiness helps to naturally thicken the soup as they break down slightly during cooking, contributing to that creamy texture.
• Warm Your Dairy (Optional but Recommended): If you have time, warm the milk and cream slightly before adding them to the hot soup. This reduces the temperature shock and further minimizes any risk of curdling, ensuring a super smooth finish.
• Gradual Cheese Addition: Adding cheese in small batches and stirring until melted before adding more is crucial for a smooth, homogenous cheese sauce.
• Nutmeg’s Secret: Just a tiny pinch of nutmeg might seem odd, but it subtly enhances the flavor of dairy and cheese, making the soup taste even richer and more comforting.
• For a Thicker Soup:
  • Mash some potatoes: After the potatoes are tender, you can use a potato masher or the back of a spoon to gently mash some of the potatoes against the side of the pot. This releases more starch and thickens the soup naturally.
  • Cornstarch Slurry: If you want it even thicker at the end, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering soup and cook for a few more minutes until it reaches your desired consistency.
• Vegetable Variety: Feel free to add other vegetables like diced bell peppers, green beans, or even a handful of chopped spinach during the last few minutes of cooking.
• Storage & Reheating: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stove over low heat, stirring frequently. You might need to add a splash more milk or broth to thin it out if it’s too thick.