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One-Pot Cheesy Beef and Potato Soup

This One-Pot Cheesy Beef and Potato Soup has all the cozy flavors of shepherd's pie in a creamy, comforting bowl. Made with ground beef, tender potatoes, mixed vegetables, cheddar cheese, and savory herbs, it is an easy family dinner ready in about 35 minutes.
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Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1 lb ground beef
  • 1 tablespoon olive oil for browning the beef
Soup Base
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 5 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 medium russet potatoes peeled and cut into 1-2 inch cubes
  • 1 cup half and half
Add-Ins and Topping
  • 10 oz frozen mixed vegetables carrots, peas, and corn
  • 1 1/2 cups cheddar cheese shredded
  • fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Immersion Blender
  • Wooden spoon

Method
 

  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the ground beef and cook for 5 to 7 minutes, breaking it into crumbles, until browned and fully cooked. Remove the beef from the pot and set aside.
  3. Add the remaining 1 tablespoon olive oil to the same pot. Add the diced onion and minced garlic and cook for 1 to 2 minutes.
  4. Stir in the tomato paste and cook for about 1 minute.
  5. Slowly pour in the beef broth. Add the Worcestershire sauce, thyme, rosemary, salt, and black pepper. Stir well and bring to a boil.
  6. Add the cubed potatoes, reduce the heat to a simmer, and cook for 15 to 20 minutes, or until the potatoes are very tender.
  7. Reduce the heat to medium-low and stir in the half and half.
  8. Blend the soup until creamy using an immersion blender, leaving a few potato chunks if desired.
  9. Return the cooked ground beef to the pot and add the frozen mixed vegetables.
  10. Cook over medium-low heat for about 5 minutes, or until the vegetables are heated through.
  11. Turn off the heat. Add the shredded cheddar cheese one handful at a time, stirring after each addition until completely melted and smooth.
  12. Taste and adjust the seasoning if needed. Garnish with freshly chopped parsley and serve hot.

Notes

For the smoothest sauce, grate your own cheddar cheese. Pre-shredded cheese may not melt as smoothly.
For a dairy-free variation, substitute coconut milk for the half and half and use a suitable dairy-free cheese.
Blend the potatoes completely for a smoother soup, or leave a few chunks for extra texture.
Serve with crusty bread for dipping.