Ingredients
Equipment
Method
Brown the beef
- Add ground beef and diced onion to a large pot over medium-high heat and cook until the beef is browned, about 8–10 minutes. Drain excess fat from the pot, then add minced garlic and cook for 30 seconds, stirring so it doesn’t scorch.
- Sprinkle flour over the browned beef and stir until it’s fully absorbed, about 1 minute.
Build the soup
- Whisk in beef broth, whole milk, cheddar cheese soup, garlic powder, salt, and pepper until smooth, with no lumps. Keep the heat at medium so the mixture stays pourable.
- Add peeled and diced Yukon gold potatoes and bring the soup to a boil. Reduce to medium and simmer for 18–20 minutes until the potatoes are tender.
- Stir in shredded sharp cheddar and cook just until fully melted, about 2–3 minutes. The soup should look thick and velvety with a glossy cheddar sheen.
Serve
- Ladle the cheesy beef potato soup into bowls and top with sour cream, bacon crumbles, and green onions. Serve immediately while hot and creamy.
Notes
Pro tip: after simmering the potatoes, whisk once more before adding cheddar so the texture stays smooth and thick. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove over low heat, adding a splash of milk or broth if needed to loosen. Freezing is not recommended because the potatoes and dairy can change texture. For a lighter option, use reduced-fat milk and a reduced-fat cheddar cheese soup while keeping the shredded cheddar for melt.