Why You’ll Love This Recipe
- Hearty and Filling: The combination of ground beef and potatoes makes this soup a substantial meal.
- Creamy and Cheesy: Melted cheddar cheese adds a rich, creamy texture that’s irresistibly indulgent.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is accessible even for novice cooks.
- Versatile: Easily adaptable with additional vegetables or alternative proteins to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Potatoes
- Onion
- Garlic
- Beef broth
- Cheddar cheese
- Butter
- All-purpose flour
- Milk
- Salt and pepper
Directions
- Cook the Ground Beef: In a large pot over medium heat, brown the ground beef until fully cooked. Drain any excess fat and set the beef aside.
- Sauté the Onion and Garlic: In the same pot, melt butter and sauté diced onion until translucent. Add minced garlic and cook for an additional minute until fragrant.
- Add Potatoes and Broth: Stir in diced potatoes and pour in beef broth. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender.
- Prepare the Roux: In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until it turns golden brown. Gradually whisk in milk until the mixture is smooth and begins to thicken.
- Combine and Simmer: Pour the roux into the pot with the beef and potatoes, stirring well. Add shredded cheddar cheese and continue to stir until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with additional cheese or chopped green onions if desired. Serve hot.
Servings and Timing
- Servings: This recipe yields approximately 4-6 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Protein Alternatives: Substitute ground beef with ground turkey or chicken for a lighter option.
- Additional Vegetables: Incorporate diced carrots, celery, or corn to enhance the nutritional value and add texture.
- Spice It Up: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: For best results, freeze the soup before adding the dairy components. When ready to serve, thaw, reheat, and then add the milk and cheese.
- Reheating: Warm the soup over low heat on the stovetop, stirring occasionally. Avoid boiling to prevent the dairy from curdling.
FAQs
What type of potatoes are best for this soup?
Yukon Gold or Russet potatoes are ideal due to their starchy content, which contributes to a creamier texture.
Can I use pre-shredded cheese?
While convenient, pre-shredded cheese contains additives that may prevent smooth melting. Freshly shredded cheese is recommended for optimal creaminess.
How can I make this soup gluten-free?
Substitute all-purpose flour with a gluten-free alternative like tapioca starch or arrowroot powder to thicken the soup.
Is it possible to make this soup in a slow cooker?
Yes, after browning the beef and sautéing the onions and garlic, transfer all ingredients except the dairy and cheese to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the milk and cheese during the last 30 minutes of cooking.
Can I add other cheeses to this soup?
Absolutely, cheeses like Monterey Jack, Colby, or Gouda can be used to introduce different flavor profiles.
How do I prevent the soup from becoming too greasy?
Using lean ground beef and draining excess fat after browning helps reduce greasiness.
Can I prepare this soup ahead of time?
Yes, prepare the soup up to the point of adding dairy. Refrigerate or freeze, then add the milk and cheese upon reheating for best texture.
What garnishes work well with this soup?
Toppings like crispy bacon bits, chopped green onions, or a dollop of sour cream complement the flavors nicely.
How can I adjust the thickness of the soup?
For a thicker consistency, mash some of the potatoes in the soup. To thin it out, add more broth or milk until the desired consistency is reached.
Is this soup suitable for meal prepping?
Yes, it stores well and can be portioned out for meals throughout the week.
Conclusion
Cheesy Hamburger Potato Soup is a delightful blend of hearty and comforting ingredients, making it a perfect choice for any occasion. Its rich flavors and creamy texture are sure to please, and with its versatility, you can tailor it to suit your personal tastes. Enjoy this classic comfort dish with family and friends
Cheesy Hamburger Potato Soup
- Total Time: 45 minutes
- Yield: 4-6 servings
Description
Cheesy Hamburger Potato Soup is the ultimate comfort food, featuring tender potatoes, savory ground beef, and creamy cheddar cheese. This hearty, easy-to-make soup is perfect for warming up chilly evenings and satisfies the whole family.
Ingredients
- 1 lb ground beef
- 4 medium potatoes, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 4 tbsp butter (divided)
- 3 tbsp all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
Instructions
- Cook the Ground Beef: In a large pot, brown ground beef over medium heat until fully cooked. Drain excess fat and set aside.
- Sauté Onion and Garlic: In the same pot, melt 2 tbsp butter. Sauté onion until translucent, then add garlic and cook until fragrant.
- Add Potatoes and Broth: Stir in diced potatoes and pour in beef broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Prepare the Roux: In a saucepan, melt 2 tbsp butter. Whisk in flour, cooking until golden. Gradually add milk, whisking until smooth and thickened.
- Combine Ingredients: Add the roux to the soup pot. Stir in cheese until melted and creamy. Return ground beef to the pot and mix. Season with salt and pepper.
- Serve: Ladle soup into bowls and garnish as desired.
Notes
- For a gluten-free version, use tapioca starch or arrowroot powder instead of flour.
- Substitute ground turkey or chicken for a lighter variation.
- Yukon Gold or Russet potatoes work best for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
