Description
Cheesy Hamburger Potato Soup is a comforting, hearty dish combining ground beef, tender potatoes, and a creamy, cheesy broth—perfect for chilly nights or cozy meals.
Ingredients
- 1 lb ground beef
- 4 cups diced potatoes (Russet or Yukon Gold)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups beef broth
- 1 cup milk
- 1 cup heavy cream or half and half
- 2 cups shredded cheddar cheese
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- Chopped parsley or green onions for garnish (optional)
Instructions
- In a large soup pot, brown the ground beef over medium heat until fully cooked, then drain the excess grease.
- Add butter to the pot and sauté the diced onions, garlic, carrots, and celery until softened.
- Sprinkle in the flour and stir constantly for about a minute to create a roux.
- Slowly pour in the beef broth, stirring to combine and avoid lumps.
- Add the diced potatoes, season with salt, pepper, and paprika, then bring to a boil.
- Reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Stir in the milk and heavy cream, letting the soup simmer for another 5 minutes.
- Add the shredded cheddar cheese and stir until fully melted and creamy.
- Garnish with chopped parsley or green onions before serving, if desired.
Notes
- Swap ground beef with ground turkey or chicken for a lighter version.
- Use Velveeta or pepper jack cheese for a different taste.
- Include frozen corn or peas for more veggies.
- For gluten-free, replace flour with cornstarch.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
