Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef with diced onion in a large pot over medium-high heat, cooking until the meat is no longer pink. Drain excess fat, then add minced garlic and cook 30 seconds while stirring.
Thicken the soup
- Sprinkle flour over the browned beef and stir for 1 minute to remove the raw flour taste. Keep the heat at medium so the mixture clings together.
Build the cheddar broth
- Whisk in beef broth, whole milk, cheddar cheese soup, garlic powder, salt, and black pepper until smooth. Continue whisking until the mixture looks thick and evenly colored.
Cook the potatoes
- Add the diced Yukon gold potatoes and bring the soup to a boil. Reduce to medium and simmer 18–20 minutes, stirring occasionally, until the potatoes are tender and offer no resistance with a fork.
Melt the cheese and serve
- Stir in shredded sharp cheddar and cook just until fully melted and glossy. Serve hot, topped with sour cream, bacon crumbles, and green onions.
Notes
For a super smooth finish, whisk the broth-and-milk mixture until there are no flour lumps before adding potatoes. Store leftovers covered in the refrigerator up to 4 days; reheat gently on the stovetop or microwave, adding a splash of milk or broth if it thickens. Freeze: no—dairy can separate after thawing. Dietary swap: use lactose-free milk (and lactose-free sour cream if desired) to reduce dairy sensitivity without changing the cooking method.