Cheesy Hamburger Potato Soup is a comforting dish that brings warmth and flavor to your table. Packed with ground beef, potatoes, and plenty of cheese, this soup is a hearty meal perfect for chilly days. It’s simple to make and sure to please a crowd, making it a favorite for family dinners.
Why Make This Recipe
There are many reasons to make Cheesy Hamburger Potato Soup. First, it’s a quick and easy recipe that can be made with everyday ingredients. Second, the combination of cheese and beef creates a rich, satisfying flavor that everyone will love. Lastly, it’s a perfect one-pot meal that minimizes cleanup while maximizing taste, making it ideal for busy weeknights.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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, right from the pot. You can offer crusty bread or crackers on the side for dipping. For an extra touch, consider garnishing with additional cheese, crispy bacon bits, or fresh herbs to enhance the presentation.
How to Store Cheesy Hamburger Potato Soup
To store Cheesy Hamburger Potato Soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, the soup can be frozen for up to 3 months. When reheating, add a splash of milk or chicken broth to restore its creamy consistency.
Tips to Make Cheesy Hamburger Potato Soup
- For extra flavor, consider adding some diced carrots or celery with the onions.
- If you prefer a thicker soup, mash some of the potatoes directly in the pot before adding the cheese.
- Experiment with different types of cheese, like mozzarella or pepper jack, for a unique twist.
Variation
You can make a lighter version of this soup by using lean ground turkey or chicken instead of beef, and opting for reduced-fat cheese and milk. For a vegetarian option, use plant-based ground meat and vegetable broth.
FAQs
1. Can I use other types of cheese?
Yes, you can use other types of cheese like mozzarella, pepper jack, or even a mix of different cheeses to change the flavor profile.
2. How do I make this soup spicy?
Add some diced jalapeños, red pepper flakes, or hot sauce while cooking to introduce some heat.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors continue to meld. Just store it in the fridge and reheat when ready to serve.
Cheesy Hamburger Potato Soup
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef to reduce fat.
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken broth Use low-sodium if preferred.
- 2 cups shredded cheddar cheese Can substitute with other cheeses.
- 1 cup milk Use whole milk for creaminess.
- 1 cup heavy cream For a richer flavor.
- 1 tablespoon olive oil For cooking aromatics.
- to taste Salt and pepper
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 until browned.
- Drain any excess grease.
Cooking
- Stir in the diced potatoes and chicken broth, bringing the mixture to a boil.
- Reduce 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 and heat through without boiling.
- Gradually add the shredded cheddar cheese, stirring until fully melted and the soup is smooth.
Final Touches
- Season the soup with salt and pepper to taste.
- Let the soup simmer for an additional 5-10 minutes to allow flavors to meld and thicken.
- Ladle the soup into bowls and serve hot, garnishing with more cheese, bacon bits, or green onions if desired.
