Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or sturdy spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle
- Cheese grater (if shredding your own cheese)
Step-by-Step Instructions
First, we build our foundation. In my trusty Dutch oven over medium-high heat, I brown the ground beef with the diced onion. This is where the flavor starts, so I don’t rush it—I let the beef get a nice sear and the onions turn soft and translucent. Then, I drain any excess grease. Leaving too much can make the soup feel oily, a lesson I learned from a slightly greasy first attempt. I add the minced garlic and stir for just 30 seconds until fragrant; you don’t want it to burn and turn bitter.
Next, it’s time for the potatoes and broth. I stir in the diced potatoes, making sure they’re coated in all those savory flavors. Then, I pour in the beef broth. The liquid should just about cover the potatoes. I bring it all to a boil, then immediately reduce the heat to a steady simmer. I let this cook, uncovered, for about 15-20 minutes. You’ll know it’s ready when you can easily pierce a potato chunk with a fork. I like them tender but not completely falling apart.
Now for the creamy, cheesy magic. I reduce the heat to low. I whisk in the can of condensed cheddar cheese soup until it’s completely smooth, followed by the milk, paprika, and thyme. This is crucial: let this mixture heat through gently for about 5 minutes, but do not let it boil. If it boils, the dairy can curdle. I speak from a slightly panicked experience of turning the heat up too high!
Finally, I take the pot completely off the heat. This is the most important step for a velvety cheese sauce. Off the heat, I gradually sprinkle in the freshly shredded cheddar, stirring constantly until it’s fully melted and integrated. The residual heat is perfect for melting the cheese without causing it to seize or become stringy. I then season with salt and pepper to taste. I always go light on the salt initially because the broths and cheese soup bring plenty; you can always add more at the end.(See the next page below to continue…)