Description
This Cheesy Hamburger Potato Soup is a rich, hearty, and comforting dish loaded with ground beef, tender potatoes, and creamy melted cheese. Perfect for a chilly evening, it’s a one-pot meal the whole family will love!
Ingredients
Units
Scale
- 1 lb ground beef
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups diced potatoes (about 4 medium potatoes)
- 3 cups chicken or beef broth
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella (optional, for extra creaminess)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
- Bacon bits (optional, for garnish)
Instructions
1. Cook the Ground Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Drain any excess fat and set the beef aside.
- If the pot is dry, add 1 tbsp of olive oil.
2. Sauté the Onion and Garlic:
- In the same pot, sauté the diced onion until softened, about 3 minutes.
- Add the minced garlic and cook for another minute until fragrant.
3. Add the Potatoes and Broth:
- Stir in the diced potatoes, chicken or beef broth, smoked paprika, thyme, and a pinch of salt and pepper.
- Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Make the Soup Creamy:
- In a small bowl, whisk the flour into the milk until smooth.
- Gradually stir the milk mixture and heavy cream into the soup. Cook for 5-7 minutes, stirring often, until the soup thickens slightly.
5. Add the Cheese and Beef:
- Reduce the heat to low. Stir in the shredded cheddar cheese and mozzarella (if using) until melted and smooth.
- Add the cooked ground beef back to the pot and stir to combine. Adjust seasoning with additional salt and pepper, if needed.
6. Serve:
- Ladle the soup into bowls and garnish with chopped green onions, bacon bits, and extra cheese, if desired.
- Serve warm with crusty bread or crackers.
Notes
- Potato Choices: Yukon Gold or Russet potatoes work best for a creamy texture.
- Cheese Variety: Experiment with cheeses like pepper jack, Colby, or Gouda for a unique flavor twist.
- Thicker Soup: If you prefer a thicker soup, mash some of the potatoes with a fork before adding the cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if the soup thickens too much.