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Cheesy Hamburger Potato Soup

Cheesy Hamburger Potato Soup with Ground Beef

Cheesy Hamburger Potato Soup is a comforting, creamy soup made with ground beef, potatoes, onions, cheese, and a flavorful broth. It combines savory hamburger meat with soft potatoes and a creamy base, resulting in a rich, hearty dish. The cheese adds a creamy richness, making it the perfect warming meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 6 medium potatoes (Yukon Gold or Russet work best)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth (low sodium preferred)
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • 1 teaspoon paprika (optional, for a smoky flavor)
  • Fresh parsley (optional, for garnish)

Equipment

  • Large Pot or Dutch Oven
  • Skillet
  • Cutting Board and Knife
  • Measuring spoons and cups
  • Wooden Spoon
  • Ladle
  • Colander

Method
 

  1. Brown the beef: In a large skillet, heat a tablespoon of butter over medium heat. Add the ground beef and cook until browned, breaking it up into small crumbles as it cooks. Once browned, remove any excess fat and set aside.
  2. Sauté the onion and garlic: In the same large pot or Dutch oven, melt the remaining tablespoon of butter over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3-5 minutes.
  3. Cook the potatoes: Add the chopped potatoes to the pot with the onions and garlic. Pour in the beef broth, ensuring that the potatoes are fully submerged. Bring to a boil, then lower the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  4. Add the beef and cream: Stir in the browned ground beef and heavy cream. Mix well and simmer for an additional 5-10 minutes to allow the flavors to meld together.
  5. Add the cheese: Gradually stir in the shredded cheddar cheese until it melts and the soup becomes creamy. Season with salt, pepper, and paprika to taste.
  6. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color. Serve hot, and enjoy!

Notes

To ensure your soup turns out perfectly creamy, always add the cheese slowly and stir constantly. This helps the cheese melt smoothly into the soup without clumping. If you prefer a thicker consistency, you can mash some of the potatoes in the soup with a potato masher before adding the cheese, which will create a creamier base.