Cheesy Hamburger Potato Soup
A comforting dish that combines beef, creamy cheese, and hearty potatoes, perfect for chilly days and busy weeknights.
Ingredients
Main ingredients
- 1 lb ground beef You can substitute with turkey or chicken if preferred.
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced Russet or Yukon Gold works best.
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 2 cups shredded cheddar cheese Consider using Pepper Jack for added flavor.
- 1 cup milk
- 1 cup heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the ground beef to the pot, breaking it up as it cooks. Continue cooking until the beef is browned and fully cooked through. Drain any excess grease.
- Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Pour in the milk and heavy cream, stirring to combine. Allow the soup to heat through, but avoid letting it boil.
- Gradually add the shredded cheddar cheese to the pot, stirring constantly until the cheese is fully melted and the soup is smooth.
- Season the soup with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld and the soup to thicken slightly.
- Ladle the soup into bowls and serve hot. Garnish with more shredded cheese, crispy bacon bits, or sliced green onions if desired.
Notes
For a thicker soup, mash some of the potatoes with a fork once tender. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.