Cheesy Hamburger Potato Soup
why make this recipe
Cheesy Hamburger Potato Soup is a comforting meal that combines rich flavors, creamy texture, and heartiness. This soup is perfect for cold days or when you want something simple yet satisfying. It’s not only delicious but also easy to make, making it a great choice for beginners and busy families alike. The combination of ground beef, potatoes, and cheddar cheese makes it a filling dish that leaves you feeling warm and happy.
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 the soup hot in bowls. You can add toppings like more shredded cheese, crispy bacon bits, or sliced green onions for extra flavor and texture. This soup pairs well with crusty bread or a simple salad on the side.
how to store Cheesy Hamburger Potato Soup
To store leftovers, let the soup cool completely and transfer it to an airtight container. Keep it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, but make sure to leave some space in the container as the soup will expand when frozen. Thaw it in the refrigerator overnight before reheating.
tips to make Cheesy Hamburger Potato Soup
- Make sure to brown the ground beef well for a richer flavor.
- You can use any kind of potatoes; however, russet or Yukon gold potatoes work best for texture.
- For an extra kick, you can add some chopped jalapeños or a dash of hot sauce.
- Stirring in the cheese gradually helps to prevent it from clumping.
variation
You can customize this soup by adding vegetables like carrots or bell peppers. If you want a lighter version, you can use ground turkey instead of beef and opt for low-fat dairy products.
FAQs
1. Can I use frozen potatoes instead of fresh?
Yes, you can use frozen diced potatoes, but adjust your cooking time accordingly, as they may take less time to cook.
2. Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as the chicken broth you use is gluten-free.
3. Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the cheese and cream in the last 30 minutes.
Cheesy Hamburger Potato Soup
Ingredients
Main ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced Russet or Yukon gold potatoes work best.
- 4 cups chicken broth Ensure it's gluten-free if required.
- 2 cups shredded cheddar cheese
- 1 cup milk Can use low-fat for a lighter version.
- 1 cup heavy cream Can use low-fat for a lighter version.
- 1 tbsp olive oil
- Salt and pepper to taste
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. 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.
