why make this recipe
Cheesy Hamburger Potato Soup is a comforting dish that warms you from the inside out. It’s creamy, cheesy, and packed with flavors that everyone loves. This soup is perfect for chilly evenings and is a fantastic way to use up ingredients you may already have in your kitchen. Plus, it’s simple to make and can easily feed a crowd!
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 Cheesy Hamburger Potato Soup hot, directly from the pot into bowls. It pairs beautifully with crusty bread or a fresh salad. You can also offer toppings like extra cheese, croutons, or fresh herbs to add even more flavor and texture.
how to store Cheesy Hamburger Potato Soup
To store leftover soup, let it cool down to room temperature, then transfer it into an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
tips to make Cheesy Hamburger Potato Soup
- Use Yukon Gold or Russet potatoes for a creamy texture.
- Stir the cheese in gradually to avoid clumping.
- Feel free to add vegetables like carrots or celery for extra nutrition.
- Adjust the seasoning to your taste; adding a pinch of paprika can elevate the flavors!
variation
You can make a meatless version by substituting the ground beef with mushrooms or lentils. Additionally, try using different types of cheese, such as Monterey Jack or pepper jack, for a different flavor twist.
FAQs
Can I use frozen potatoes?
Yes, you can use frozen diced potatoes. They will cook faster, so adjust the simmering time accordingly.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as the chicken broth you use is marked gluten-free.
Can I make this soup in a slow cooker?
Yes, you can! Brown the beef and sauté the onion and garlic before adding them to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
Enjoy this warm and cheesy soup on a cozy night!
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Cheesy Hamburger Potato Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A creamy and cheesy soup packed with flavors, perfect for chilly evenings.
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
Instructions
- 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 until browned and fully cooked. Drain any excess grease.
- Stir in diced potatoes and chicken broth. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until the potatoes are tender.
- Pour in the milk and heavy cream, stirring to combine. Heat through, avoiding boiling.
- Gradually add the shredded cheddar cheese, stirring until fully melted and the soup is smooth.
- Season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to meld flavors and thicken slightly.
- Ladle into bowls and serve hot, optionally garnished with extra cheese, bacon bits, or sliced green onions.
Notes
For added flavor, consider garnishing with fresh herbs and serving alongside crusty bread or a salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
