Cheesy Hamburger Potato Soup
This creamy, comforting soup combines ground beef, potatoes, and cheese for a quick and filling weeknight meal.
Ingredients
Main Ingredients
- 1 lb ground beef You can swap for ground turkey or chicken.
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced Cut into even pieces for uniform cooking.
- 4 cups chicken broth Low sodium recommended.
- 2 cups shredded cheddar cheese Use freshly shredded for best melting.
- 1 cup milk Whole milk works best.
- 1 cup heavy cream Can be substituted with half-and-half.
- 1 tbsp olive oil For sautéing aromatics.
- to taste Salt and pepper Season according to preference.
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.
Cooking the Soup
- 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. For extra flavor, garnish with more shredded cheese, crispy bacon bits, or sliced green onions if desired.
Notes
For richer flavor, consider adding more cheese or bacon. Store leftovers in airtight containers; refrigerate for up to 4 days or freeze for up to 2 months.