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Cheesy Hamburger Potato Soup Recipe

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4.4 from 89 reviews

This Cheesy Hamburger Potato Soup is a hearty and comforting dish combining savory ground beef, tender potatoes, and sharp cheddar cheese in a creamy broth. Perfect for chilly days, this easy-to-make soup is rich, flavorful, and satisfying, making it an ideal meal for families or meal prep.

Ingredients

Main Ingredients

  • 1 lb lean ground beef
  • 4 medium russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk or heavy cream
  • Salt and pepper, to taste

Instructions

  1. Prepare the vegetables: Peel and dice the russet potatoes into uniform pieces for even cooking. Chop the onion finely and mince the garlic cloves to enhance the soup’s flavor.
  2. Cook the ground beef: In a large pot over medium heat, brown the lean ground beef until fully cooked and browned. Break it into small crumbles while cooking, then drain excess fat to keep the soup lean.
  3. Sauté aromatics: Add the chopped onion and minced garlic to the pot with the browned beef. Cook for about 3-4 minutes until the onions are translucent and fragrant, stirring occasionally to prevent burning.
  4. Add potatoes and broth: Pour in the diced potatoes and the 4 cups of low-sodium beef broth. Stir to combine and bring the mixture to a gentle boil.
  5. Simmer the soup: Reduce the heat to medium-low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
  6. Add dairy and season: Stir in the milk or heavy cream and shredded sharp cheddar cheese. Continue to cook on low heat, stirring frequently, until the cheese melts and blends into the soup, creating a creamy texture.
  7. Season to taste: Add salt and freshly ground black pepper according to your preference. Stir well and let the soup warm through for another 2-3 minutes before serving.

Notes

  • Use low-sodium broth to control salt levels and adjust seasoning later.
  • You can substitute heavy cream with whole milk for a lighter soup or half-and-half for a balance of creaminess.
  • Cheddar cheese can be replaced or combined with other cheeses like Monterey Jack or Gouda for a different flavor profile.
  • This soup can be thickened by mashing some of the potatoes against the side of the pot before adding cheese.
  • Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.

Find it online: https://recipethrive.com/cheesy-hamburger-potato-soup-recipe/