Name: Cheesy Hamburger Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: Ground beef; Unsalted butter; Yellow onion, diced; Garlic cloves, minced; All-purpose flour; Chicken or beef broth; Russet potatoes, peeled and diced; Carrots, diced; Whole milk; Heavy cream; Cheddar cheese, shredded; Salt and black pepper; Fresh parsley, chopped (optional, for garnish)

Cheesy Hamburger Potato Soup is a hearty and comforting dish that combines seasoned ground beef, tender potatoes, and melted cheese in a rich, creamy broth. It’s perfect for chilly days when I crave something warm and satisfying.

Cheesy Hamburger Potato Soup

Why I Love This Recipe

I love this soup because it’s the epitome of comfort food. The combination of savory ground beef, soft potatoes, and gooey cheese creates a deliciously rich and filling meal. Plus, it’s straightforward to prepare and can be made in one pot, making cleanup a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Unsalted butter
Yellow onion, diced
Garlic cloves, minced
All-purpose flour
Chicken or beef broth
Russet potatoes, peeled and diced
Carrots, diced
Whole milk
Heavy cream
Cheddar cheese, shredded
Salt and black pepper
Fresh parsley, chopped (optional, for garnish)

Directions

Cook the Ground Beef: In a large pot or Dutch oven over medium heat, I cook the ground beef until it’s browned and fully cooked. Then, I remove the beef from the pot and set it aside, leaving the drippings in the pot.
Sauté the Aromatics: I add butter to the pot. Once melted, I add the diced onion and cook until it’s translucent. Then, I add the minced garlic and cook for another minute until fragrant.
Make the Roux: I sprinkle the flour over the onions and garlic, stirring continuously for about 2 minutes to cook off the raw flour taste.
Add Liquids and Potatoes: Gradually, I whisk in the broth until the mixture is smooth. Then, I add the diced potatoes and carrots to the pot.
Simmer the Soup: I bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
Incorporate Dairy and Cheese: I stir in the milk and heavy cream, allowing the soup to heat through without boiling. Then, I add the shredded cheddar cheese, stirring until it’s completely melted and the soup is creamy.
Season and Serve: I season the soup with salt and black pepper to taste. Finally, I ladle the soup into bowls and garnish with chopped fresh parsley if desired.

Servings and Timing

This recipe yields approximately 6 servings. The preparation time is about 15 minutes, and the cooking time is around 35 minutes, totaling approximately 50 minutes from start to finish.

Variations

Vegetable Additions: Sometimes, I add other vegetables like corn or peas for added flavor and nutrition.
Spicy Kick: For a bit of heat, I incorporate diced jalapeños or a pinch of red pepper flakes.
Different Cheeses: While cheddar is classic, I’ve also used Monterey Jack or a blend of cheeses for a different flavor profile.

Storage and Reheating

I store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it over medium heat on the stovetop, stirring occasionally, until heated through. If the soup has thickened too much upon storage, I add a splash of broth or milk to reach the desired consistency.

FAQs

Can I use ground turkey instead of beef?

Yes, I can substitute ground turkey for beef to make a lighter version of this soup. The flavor will be slightly different but still delicious.

How can I thicken the soup if it’s too thin?

If the soup is thinner than I’d like, I mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the simmering soup until it thickens.

Is it possible to make this soup in a slow cooker?

Yes, I can adapt this recipe for a slow cooker. I brown the ground beef and sauté the onions and garlic as directed, then transfer everything to the slow cooker, adding the potatoes, carrots, and broth. I cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, I stir in the milk, cream, and cheese, allowing it to heat through and melt.

Can I freeze this soup?

I can freeze the soup, but I prefer to do so before adding the dairy products, as they can separate upon reheating. I freeze the soup without the milk, cream, and cheese, then add them fresh when reheating.

What can I serve with this soup?

I often serve this soup with crusty bread or dinner rolls to soak up the creamy broth. A simple green salad also pairs well for a balanced meal.

Conclusion

Cheesy Hamburger Potato Soup is a comforting and hearty dish that’s perfect for any time I crave a warm, satisfying meal. Its combination of savory beef, tender potatoes, and creamy cheese makes it a family favorite. Plus, it’s versatile and easy to adapt to my taste preferences. I hope you enjoy making and savoring this delicious soup as much as I do.