Why Make This Recipe
Cheesy Hamburger Potato Soup is a comforting dish perfect for chilly days. It combines hearty ingredients like ground beef and potatoes with rich, creamy cheese, making it a filling and satisfying meal. This soup is easy to prepare, and it’s a great way to bring the family together around the table.
How to Make Cheesy Hamburger Potato Soup
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 cup heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
Directions:
1️⃣ Sauté the aromatics: 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.
2️⃣ Cook the ground beef: 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.
3️⃣ Add potatoes and broth: 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.
4️⃣ Add milk and cream: Pour in the milk and heavy cream, stirring to combine. Allow the soup to heat through, but avoid letting it boil.
5️⃣ Melt the cheese: Gradually add the shredded cheddar cheese to the pot, stirring constantly until the cheese is fully melted and the soup is smooth.
6️⃣ Season and simmer: 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.
7️⃣ Serve: Ladle the soup into bowls and serve hot. For extra flavor, garnish with more shredded cheese, crispy bacon bits, or sliced green onions if desired.
How to Serve Cheesy Hamburger Potato Soup
Serve the soup hot in bowls. You can also add toppings like extra cheese, bacon bits, or green onions for added flavor. Pair it with crusty bread or a side salad for a complete meal.
How to Store Cheesy Hamburger Potato Soup
To store, let the soup cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
Tips to Make Cheesy Hamburger Potato Soup
- Choose the right potatoes: Russet or Yukon Gold potatoes work best for this soup because they become tender and creamy.
- Don’t rush the cheese: Add the cheese gradually while stirring to ensure it melts evenly and creates a smooth texture.
- Adjust the consistency: If the soup is too thick, you can add a bit more chicken broth or milk to achieve your desired consistency.
Variation
You can customize this soup by adding vegetables like carrots or celery for extra nutrition. For a spicy kick, try adding some diced jalapeños or a dash of hot sauce.
FAQs
1. Can I use ground turkey instead of beef?
Yes, ground turkey can be a healthier alternative. It will still taste delicious!
2. Is there a vegetarian version of this soup?
Sure! Replace the ground beef with plant-based meat and use vegetable broth instead of chicken broth.
3. Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. Just reheat it gently before serving.
Cheesy Hamburger Potato Soup
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey for a healthier option.
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced Russet or Yukon Gold work best.
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 2 cups shredded cheddar cheese Add gradually for even melting.
- 1 cup milk Adjust consistency as needed.
- 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.
Cooking
- 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.
Serving
- Ladle the soup into bowls and serve hot. For extra flavor, garnish with more shredded cheese, crispy bacon bits, or sliced green onions if desired.